Ingredients:

  • 1 lb (450g) penne pasta
  • 4 qts (3.8L) water
  • 2 tbsp (30g) salt
  • 4 tbsp (56g) unsalted butter
  • 4 cloves (20g) garlic, minced
  • 2 tbsp (16g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 1 cup (100g) grated Parmesan cheese
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tsp (2g) Italian seasoning
  • 2 tbsp (8g) fresh parsley, chopped
  • Red pepper flakes (optional, for garnish)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the penne and cook for 1–2 minutes less than the package instructions for al dente. Reserve 1 cup (240ml) of the starchy pasta water before draining.
  2. Melt the butter in a large skillet over medium-low heat. Add the minced garlic and sauté for 1–2 minutes until soft and translucent.
  3. Whisk in the flour and cook for 1 minute to remove the raw flour taste. Gradually pour in the milk, whisking constantly.
  4. Simmer for 3–5 minutes until the sauce thickens. Stir in the Parmesan cheese, Italian seasoning, salt, and pepper until melted and velvety.
  5. Transfer the drained penne directly into the skillet. Toss vigorously over medium heat for 60 seconds, adding reserved pasta water one tablespoon at a time if the sauce is too thick.
  6. Garnish with chopped fresh parsley and optional red pepper flakes before serving.