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1. Bring a large pot of water to a rolling boil and season generously with salt. Cook the pasta until al dente (1–2 minutes less than package directions). Before draining, reserve pasta cooking water, then drain and set aside.
0.8 tsp Kosher salt,
400 g Dried pasta (e.g. fettuccine or pappardelle)
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2. In a large, wide skillet or sauté pan, heat the olive oil and butter over medium heat until the butter is melted and just beginning to foam.
3 tbsp Unsalted butter,
1 tbsp Extra virgin olive oil
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3. Add the minced garlic and sauté for 1–2 minutes, stirring frequently, until fragrant and just lightly golden — do not let it brown.
6 clove Garlic cloves, minced
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4. Add the flour and stir constantly for about 1–2 minutes to form a light blonde roux, cooking out the raw flour taste.
2 tbsp All-purpose flour
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5. Pour in the white wine and whisk vigorously for about 30 seconds, scraping up any bits from the bottom of the pan, until the wine is mostly absorbed into the roux.
0.2 cup Dry white wine
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6. Slowly whisk in the whole milk and then the heavy cream in a steady stream, whisking constantly to ensure a smooth, lump-free sauce. Bring to a gentle simmer over medium heat, stirring often, and cook for 4–5 minutes until the sauce begins to thicken and coats the back of a spoon.
1 cup Whole milk,
0.8 cup Heavy cream
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7. Reduce heat to low. Add the cream cheese and stir until fully melted and incorporated. Season the sauce with salt, black pepper, and freshly grated nutmeg, adjusting to taste.
2 tbsp Cream cheese,
0.8 tsp Kosher salt,
0.5 tsp Freshly ground black pepper,
0.2 tsp Fresh nutmeg, grated
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8. Remove the pan from heat. Add the grated Parmigiano-Reggiano in three additions, stirring well between each addition until the cheese is fully melted and the sauce is silky and smooth. Adding cheese off heat prevents graininess.
1.5 cup Parmigiano-Reggiano, freshly grated
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9. Add the drained pasta directly to the sauce. Toss over low heat for 1–2 minutes to coat thoroughly, adding splashes of the reserved pasta cooking water as needed to loosen the sauce to a glossy, flowing consistency that clings to every strand.
0.5 cup Pasta cooking water, reserved
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10. Divide among warmed bowls, finish with an extra crack of black pepper, and garnish with freshly chopped parsley. Serve immediately.
0.5 tsp Freshly ground black pepper,
2 tbsp Fresh flat-leaf parsley, finely chopped (garnish)
