Cooking Steps

• Fill a large pot with water, add salt, and bring to a boil. Add 12 oz of pasta and cook until al dente, usually 8-12 minutes. Reserve 1 cup of pasta water, then drain and toss with 1 tablespoon olive oil.
• In a small saucepan, warm 2 cups of whole milk and 1 cup of heavy cream over low heat, stirring occasionally.
• In a large skillet, melt 2 tablespoon butter and 1 tablespoon olive oil over medium heat. Add 3 minced cloves of garlic and sauté until fragrant, about 30-60 seconds.
• Sprinkle 2 tablespoon flour over the butter and garlic mixture, stirring continuously for about 1-2 minutes to cook off the raw flour taste.
• Reduce heat to low, slowly pour in warm milk and cream mixture, whisking constantly for a smooth consistency. Cook for 3-5 minutes until sauce thickens.
• Stir in ½ teaspoon salt, ½ teaspoon black pepper, and optional ¼ teaspoon red pepper flakes and nutmeg.
• Lower heat and gradually add 1 cup Parmesan, whisking until melted, then repeat with mozzarella and provolone cheese.
• Add cooked pasta to the cheese sauce, tossing to coat. Use reserved pasta water to adjust consistency if needed.
• Stir in 2 tablespoon parsley, and if using, 2 tablespoon basil, adjusting seasonings to taste.
• Transfer to serving dishes and garnish with ¼ cup Parmesan and additional herbs. Serve immediately.