Ingredients:

  • 1 lb dried linguine
  • 2 tbsp sea salt
  • 6 cloves fresh garlic, pressed
  • 2 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1.5 cups whole milk, room temperature
  • 0.5 cup grated Parmigiano-Reggiano
  • 0.5 cup reserved pasta water
  • 0.25 cup fresh Italian parsley, finely chopped
  • 0.5 tsp cracked black pepper

Instructions:

  1. Boil the linguine in heavily salted water until approximately 2 minutes under-done (al dente). Reserve at least 1 cup of the starchy pasta water before draining.
  2. Place butter and minced garlic in a cold sauté pan. Turn heat to medium-low and cook until garlic is softened and aromatic (2–3 minutes). Whisk in the flour and cook for 1 minute to create a light roux.
  3. Gradually pour in the whole milk while whisking constantly. Simmer for 3 minutes until the sauce has slightly reduced.
  4. Add the undercooked pasta, grated Parmigiano-Reggiano, and 1/2 cup of reserved pasta water to the pan. Toss vigorously over medium heat until the sauce emulsifies and coats every strand.
  5. Garnish with fresh parsley and cracked black pepper before serving immediately.