Ingredients:

  • 4 tbsp Unsalted Butter (56g)
  • 3 cloves Garlic, finely minced
  • 3 tbsp All-purpose flour (24g)
  • 2 cups Whole Milk (488g)
  • 1/2 tsp Freshly grated nutmeg
  • 1/2 tsp Sea salt
  • 1/4 tsp Cracked black pepper
  • 1 cup Freshly grated Parmigiano-Reggiano (90g)
  • 1/4 cup Reserved starchy pasta water
  • 1 tbsp Fresh parsley, chopped

Instructions:

  1. Place 4 tbsp Unsalted Butter (56g) in a large skillet over medium low heat until it begins to foam and sizzle gently.
  2. Add 3 cloves of finely minced garlic to the butter.
  3. Sprinkle 3 tbsp All purpose flour (24g) over the butter. Whisk constantly for 1 minute until the mixture looks like wet sand and smells slightly nutty.
  4. Slowly pour in 2 cups Whole Milk (488g), about a quarter cup at a time, whisking vigorously between additions until no lumps remain.
  5. Increase the heat to medium. Cook for 3-5 minutes, stirring occasionally, until the sauce is thick enough to coat the back of a spoon.
  6. Stir in 1/2 tsp Sea salt, 1/4 tsp Cracked black pepper, and 1/2 tsp freshly grated nutmeg.
  7. Remove the pan from the heat and stir in 1 cup freshly grated Parmigiano Reggiano (90g). Whisk until the cheese is completely melted and the sauce is glossy.
  8. If the sauce feels too thick, add 1/4 cup Reserved starchy pasta water a tablespoon at a time until it reaches a velvety consistency.
  9. Toss with your favorite pasta and top with 1 tbsp fresh chopped parsley until the green pops against the creamy white sauce.