Fettuccine Alfredo

Ingredients

• 1 Tbsp unsalted butter
• 2 tsp all-purpose flour
• 3/4 C whole milk
• 1/4 C half-and-half
• 1 garlic clove, peeled and lightly crushed
• 1/2 tsp each salt and pepper
• Pinch of nutmeg
• 1 C Parmesan cheese
• 1 (9-ounce) package fresh fettuccine

Directions

1. Heat butter over medium heat in a large saucepan until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in milk, half-and-half, garlic, salt, pepper, and nutmeg and bring to simmer. Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan, and remove from heat.
2. Cook fettuccine to al dente. Reserve 1 cup pasta cooking water, then drain pasta.
3. Return sauce to low heat, add 1/3 cup pasta water and cooked pasta; toss until evenly coated. Cook until the sauce has thickened slightly, about 1 minute. Add more cooking water as needed to thin sauce to the proper consistency and adjust seasonings. Serve immediately