4tbspunsalted buttergood quality butter is important!
1cupwhole milk, 3%
1cupheavy cream or whipping cream
8ozfettuccine noodlesmeasured dry, half a 454 g box
⅓cupasiagoif you can't find asiago, just use an extra 1/3 cup of parmesan
1small handfulfresh parsleyfor topping
salt and pepper
Cook noodles according to package directions and set aside.Melt butter in a medium saucepan over medium low heat. Add the garlic and let cook for about 3 minutes. Heat milk/cream in microwave for about a minute, until it's lukewarm.
Whisk in the flour with the melted butter/garlic until well incorporated. Add salt* and pepper to taste.SLOWLY add the cream/milk, about ¼ cup at a time, whisking constantly (this takes about 5-7 minutes — it's so worth the extra time!). Let simmer for 5 minutes.Begin to add the cheeses in small handfuls. Whisk quickly, heating through.
Add the cooked noodles to the saucepan and mix with tongs.Top with fresh parsley and more salt and pepper if desired, and serve.
*Don't add too much salt to start with — the cheeses are already very salty. This recipe makes two BIG servings, like you'd get in a restaurant. You could also serve 3-4 smaller portions if you're serving it alongside something else.This makes a really saucy pasta. Feel free to cook a bit of extra pasta if you want to spread the sauce out further.