Ingredients

• 6 tablespoons salted butter (use a good-quality brand)
• 1 tablespoon minced garlic
• 2 tablespoons all-purpose flour
• 1 ½ cups heavy cream
• 1 ½ cups whole milk (1% or 2% may be substituted if needed)
• ½ cup Parmesan cheese, finely grated and brought to room temperature
• ½ cup Romano cheese, finely grated and brought to room temperature
• Salt and black pepper, to taste
• 1 pound fettuccine
• Fresh parsley, for garnish

Instructions

1. Cook the fettuccine according to the package directions. While the water is heating, start preparing the sauce.
2. In a large saucepan set over medium heat, melt the butter. Add the garlic and cook briefly, about one minute, until fragrant.
3. Sprinkle in the flour and whisk constantly for one minute to remove the raw flour taste.
4. Slowly pour in the heavy cream in small additions, whisking continuously. Repeat the process with the milk.
5. Allow the mixture to reach a gentle simmer, then lower the heat. The sauce will thicken as it cooks.
6. Turn the heat to low and gradually stir in the Parmesan and Romano cheeses until smooth. Season with salt and pepper as desired.
7. Drain the pasta and add it directly to the sauce, tossing until evenly coated. The pasta will soak up the sauce, which will continue to thicken.
8. Finish with a sprinkle of parsley and serve immediately.

• The sauce thickens as it rests and even more once combined with pasta, so resist the urge to add extra cheese too early.
• For a looser, saucier dish, reduce the pasta amount to ¾ pound instead of a full pound.

• Alfredo sauce firms up when chilled but reheats well. Warm gently on the stovetop or in the microwave.
• For best texture, reheat using a double-boiler setup.
• Frozen sauce should be thawed overnight in the refrigerator before reheating.
• If the sauce becomes too thick, stir in a splash of milk or chicken broth to loosen it.