Ingredients:

  • 12 ounces (340 g) fettuccine pasta
  • Salt for pasta water (approximately 1 tablespoon)
  • 2 tablespoons (30 g) unsalted butter
  • 2 tablespoons (15 g) all-purpose flour
  • 2 cups (480 ml) whole milk, warmed
  • 1 cup (100 g) shredded mozzarella cheese
  • 1 cup (100 g) grated Parmesan cheese
  • ½ cup (125 g) ricotta cheese
  • 1 clove garlic, minced
  • ½ teaspoon (2 g) ground black pepper
  • ½ teaspoon (2 g) salt, or to taste
  • ¼ teaspoon (1 g) red pepper flakes (optional)
  • Fresh basil, for garnish

Instructions:

  1. Boil a large pot of salted water. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
  2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour until a roux forms (about 1-2 minutes). Gradually add the warmed milk, whisking continuously until smooth and thickened.
  3. Stir in the minced garlic, black pepper, and salt. Add mozzarella, Parmesan, and ricotta; mix until fully melted and creamy. If the sauce is too thick, gradually add reserved pasta water to reach desired consistency.
  4. Toss the cooked fettuccine with the cheese sauce until well coated. Adjust seasoning with additional salt or pepper, if needed.
  5. Plate the fettuccine and garnish with fresh basil and extra cheese if desired.