Follow these detailed steps for perfect results.

Place a saucepan over medium heat.

Add 4 tablespoons of unsalted butter and allow it to melt completely.

Do not brown the butter. You want it smooth and light in color.

Add the minced garlic to the melted butter.

Cook for 30–45 seconds until fragrant.

Burned garlic can taste bitter, so avoid letting it brown.

Sprinkle in the flour.

Whisk continuously for about 1 minute.

The mixture will form a smooth paste. Cooking the flour removes any raw flavor.

To avoid lumps, add the milk gradually while whisking constantly.

Once fully incorporated, add heavy cream.

The mixture should thicken after 3–4 minutes of gentle simmering.

The back of a spoon should be covered in sauce.

Reduce heat to low.

Gradually stir in freshly grated Parmesan cheese.

Whisk until fully melted and smooth.

Avoid boiling after adding cheese.

Add salt and black pepper.

Optional: add Italian seasoning for a subtle herb note.

If sauce is too thick: add 1–2 tablespoons warm milk.

If too thin: simmer slightly longer.

The final texture should be creamy and spreadable.