Ingredients:

  • 6 Tbsp (85 g) Unsalted Butter, cubed, divided
  • 2 large cloves Garlic, minced (optional)
  • 1 Tbsp (15 g) All-Purpose Flour
  • 5 cups (350 ml) Whole Milk
  • 5 cups (150 g) Freshly Grated Parmesan Reggiano
  • Fine Sea Salt, to taste
  • Freshly Cracked Black Pepper, to taste
  • Pinch (1/8 tsp) Freshly Grated Nutmeg

Instructions:

  1. Mise en Place: Grate the Parmesan cheese immediately and set aside. Measure all liquids and have the butter ready. Cut the total butter amount into two portions: 2 tablespoons (30g) for the sauté, and the remaining 4 tablespoons (55g) cubed cold butter for the finishing step.
  2. Sauté the Aromatics: Place a heavy-bottomed saucepan over medium heat. Melt the first 2 tablespoons (30g) of butter. Add the minced garlic and sauté gently for 30–60 seconds until fragrant—do not allow the garlic to brown or burn.
  3. Form the Roux: Add the flour to the pan. Whisk continuously for 1 to 2 minutes to create a white roux and cook out the raw flour taste. The mixture should resemble wet sand.
  4. Add the Milk: Slowly pour the cold whole milk into the roux while vigorously whisking. Start with a small splash to create a smooth paste, then gradually add the rest of the milk to avoid lumps.
  5. Simmer and Thicken: Bring the mixture to a gentle simmer, stirring frequently. Reduce the heat to low. Allow the sauce to simmer for 5–7 minutes until it visibly thickens enough to coat the back of a spoon. Season the base with salt, pepper, and the pinch of nutmeg.
  6. Cool Slightly: Remove the saucepan completely from the heat. Wait 2 minutes. This crucial step prevents the high heat from splitting the Parmesan.
  7. Incorporate Remaining Butter: Add the remaining 4 tablespoons (55g) of cubed cold butter, one piece at a time, whisking constantly until each piece is fully melted and fully incorporated. This increases richness and helps stabilize the emulsion.
  8. Add the Parmesan: Add the freshly grated Parmesan in three small batches. Whisk continuously and vigorously after each addition until the cheese is completely melted and the sauce is smooth and glossy.
  9. Adjust Consistency and Serve: If the sauce is too thick, whisk in a tablespoon of hot water (or reserved pasta cooking water) until the desired velvety consistency is achieved. Serve immediately by tossing directly with hot pasta.