Ingredients:

  • 30g unsalted butter
  • 15g fresh garlic, minced (approx. 5 cloves)
  • 0.5 tsp red pepper flakes
  • 15g all-purpose flour
  • 360ml whole milk
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 60g freshly grated Parmesan cheese
  • 0.5 tsp dried Italian seasoning
  • 5g fresh parsley, finely chopped

Instructions:

  1. Melt the butter in a saucepan over medium-low heat until it starts to foam. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
  2. Whisk in the flour and cook for about 60 seconds, until it smells slightly toasted and looks like wet sand.
  3. Slowly pour in the milk while whisking constantly. Increase heat to medium and simmer for 5-7 minutes until the liquid thickens and large bubbles surface.
  4. Reduce the heat to the lowest setting. Add the sea salt, black pepper, and Italian seasoning. Stir until the spices are evenly distributed.
  5. Whisk in the Parmesan cheese in three small batches, stirring until each addition has completely melted before adding the next.
  6. Remove the pan from the heat. Fold in the chopped parsley.
  7. Dip a spoon into the sauce. It should coat the back of the spoon thickly; if you run a finger through it, the line should stay clear. If it's too thick, whisk in a tablespoon of warm milk. Check for salt levels and serve.