● Ingredients ●
30g (2 tablespoons) butter
3-4 cloves of garlic, minced
20g (1-2 tablespoons) flour
500g (2 cups) milk
Black pepper, paprika, basil, or Italian herbs
Salt
70g grated cheese
● Method ●
Cook the Pasta:
Boil a pot of salted water and cook 250g fettuccine pasta according to package instructions until al dente.
Drain and set aside.
Prepare the Creamy Sauce:
In a large pan, melt 30g (2 tablespoons) butter over medium heat.
Add 3-4 cloves of minced garlic and sauté until fragrant, about 1-2 minutes.
Make the Roux:
Sprinkle 20g (1-2 tablespoons) flour into the pan, stirring constantly to form a smooth paste.
Cook for about 1 minute to get rid of the raw flour taste.
Add the Milk:
Gradually pour in 500g (2 cups) milk, whisking continuously to prevent lumps.
Bring the mixture to a gentle simmer.
Season the Sauce:
Add black pepper, paprika, basil or Italian herbs, and salt to taste.
Stir well to combine all the flavors.
Incorporate the Cheese:
Add 70g grated cheese to the sauce, stirring until fully melted and the sauce is creamy and smooth.
Combine Pasta and Sauce:
Add the cooked fettuccine pasta to the sauce, tossing to coat the pasta evenly.
Serve:
Serve the creamy pasta hot, garnished with additional herbs or cheese if desired.
Enjoy your delectable and easy-to-make creamy pasta! 