Step 1

Shred cheese and set aside to allow it to come to room temperature.

Step 2

Add fettuccine noodles to a large pot of salted, boiling water. Cook according to time on package, until al dente.

Step 3

Meanwhile, melt butter in a large skillet over medium heat. Add flour and stir for 30 seconds. Add garlic and cook for 30 seconds. Slowly whisk in cream and milk and bring to a simmer.

Step 4

Remove from heat and stir in cheese a few handfuls at a time, stirring until smooth. Season with Italian seasoning and fresh cracked salt and pepper, to taste.

Step 5

Use tongs or a noodle ladle to remove cooked noodles from the hot pasta water (reserve pasta water) and add noodles to the alfredo sauce. Toss well to combine.

Step 6

Add hot pasta water (I usually add at least ¼ cup), tossing the noodles in the sauce to refresh, as needed, to thin the sauce before serving (you’ll notice the sauce will thicken as it cools).

Step 7

Garnish with fresh parsley, and a pinch of extra fresh parm on top, if desired.