Alfredo Sauce

Ingredients

• 3 Tbsp butter
• 1 Tbsp flour
• 1 1/2 tsp minced garlic
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 1 1/2 cups freshly, finely shredded Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper

Directions

1. Set a large, deep skillet or saute pan over medium heat and melt the butter. Sprinkle in the flour and cook for 30 seconds, stirring the whole time. Add the garlic and continue cooking until the garlic and flour take on a light golden color, about 30 seconds more.
2. Whisk as you slowly stream in the heavy cream and milk. Continue stirring constantly as the sauce cooks, until it reaches a simmer and becomes a little thicker.
3. Take the pan off the heat and stir in the Parmigiano-Reggiano. Put the pan back over low heat, then stir until the cheese has melted into the sauce.
4. Cover the pan and hold the sauce over warm heat, stirring now and then, until the pasta is ready.