*This recipe is a work in progress but we have the basic sauce down... thinking of adding nutmeg or herbs next time and salt and pepper. The consistency was perfect and it was great sauce, just needed a little umph.*
4 tablespoons butter
1 clove garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream
1/2 cup milk
1 1/2 cup plus 3 tablespoons grated Parmesan
Italian parsley for garnish
Heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble.
Remove from heat and add 1 1/2 cups Parmesan, and stir gently. Pour sauce over pasta and sprinkle with remaining 3 tablespoons of Parmesan.