Ingredients

Start to finish 20 minutes

1 tablespoon unsalted butter
2 teaspoons all-purpose flour
3/4 cup whole milk
1/4 cup half-and-half
1 garlic clove, peeled and lightly crushed
1/2 teaspoon salt, plus 1 tablespoon
1/2 teaspoon black pepper
Pinch nutmeg
1 cup grated Parmesan cheese
9-ounce package fresh fettuccine

Directions

Bring 4 quarts of water to a boil in a large pot over high heat. Using a ladle, fill each of four serving bowls with about 1/2 cup boiling water. Set aside.

Meanwhile, in a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, 1/2 teaspoon salt, pepper and nutmeg. Bring to a 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.

Stir pasta and remaining salt into the boiling water and cook, stirring constantly, until al dente, about 2 to 3 minutes. Reserve 1 cup pasta cooking water, then drain pasta.

Return sauce to low heat, add 1/3 cup pasta water and the cooked pasta. Toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more water as needed to thin sauce to desired consistency and adjust seasonings.

Working quickly, empty the water from the warmed bowls and fill with pasta. Serve immediately.

Makes 4 first-course servings.

Nutrition information per serving: 320 cal., 12 g total fat (6 g saturated).