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Fettuccine Alfredo

16 ounces fettuccine
6 tablespoons butter
1 tablespoon garlic, minced
2 tablespoons all-purpose flour
1 ½ cups heavy cream
1 ½ cups whole milk
½ cup grated parmesan cheese
½ cup grated romano cheese
salt and black pepper, to taste

Boil the fettuccine according to package instructions. As the water preheats, begin the sauce.

Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.

Whisk in the flour and cook for 1 minute, stirring continuously.

Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.

Bring to a gentle bubble, then reduce heat to low to bubble. It will continue to thicken as it simmers.

Slowly stir in the cheese. Taste and season with salt/pepper if desired.

Drain the pasta and carefully mix it into the sauce until well incorporated. The pasta will absorb the sauce and it will continue to thicken.