INGREDIENTS
- 6 Tablespoons butter, high quality
- 1 Tablespoon garlic, minced
- 2 Tablespoons all-purpose flour
- 1.5 cups heavy cream
- 1.5 cups milk, any kind
- ½ cup Parmesan cheese, grated and at room temperature
- ½ cup Romano cheese, grated and at room temperature
- Salt and black pepper, to taste
- 1 lb. Fettuccine
- Parsley, to garnish
INSTRUCTIONS
Refer to the directions provided on the package of the Fettucine on how to cook it.
Meanwhile, place a large saucepan on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the garlic, then sauté for a minute or until aromatic.
Add flour, then whisk and cook for a minute to remove the raw taste.
Add milk and heavy cream, then whisk until well blended.
Turn the heat down to low, then simmer for a few minutes until the texture becomes thick.
Add cheese, then whisk until well blended.
Drain the fettuccine, then put them into the pan with the sauce. Toss until well coated. Remove from the heat.
Sprinkle freshly chopped parsley on top to garnish.
Serve right away. Enjoy!
NOTES
Total Time: 20 mins | Yield: 6 Servings
