Instructions

• Bring a large pot of water to a rolling boil and cook 16 ounces fettuccine until al dente according to the package instructions. Start the sauce while the pasta cooks.
• In a large saucepan over medium heat, melt 8 tablespoons butter.
• Add 2 tablespoons minced garlic to the melted butter and cook, stirring, about 30–60 seconds until fragrant and just beginning to turn light golden (do not let the garlic burn).
• Sprinkle 3 tablespoons all-purpose flour over the butter and garlic and whisk constantly 1–2 minutes to form a smooth roux and cook the raw flour taste.
• Gradually pour in 2 cups heavy cream while whisking to combine, then whisk in 1 cup milk until the mixture is smooth.
• Bring the sauce to a low simmer over medium-low heat and cook, stirring occasionally, 3–5 minutes until it begins to thicken and coats the back of a spoon.
• Reduce the heat to low. Add the grated cheeses (1 1/2 cups Parmesan and 1/2 cup Romano) in roughly 1/2-cup increments, whisking or stirring after each addition until the cheese is fully melted and the sauce is smooth before adding more.
• Drain the cooked fettuccine and add it to the sauce. Toss or gently stir for 1–2 minutes to coat the noodles and heat through.
• Serve immediately, topping with additional grated Parmesan and freshly chopped parsley if desired.