1. Bring a large pot of salted water to boil. Once water has come to a boil add the pasta and cook. I always like to do about 3/4 of the box, I’ve found the full box is just way to much pasta! Once the pasta is boiling, ladle out 1/2 cup of the pasta water to use in the sauce if needed.

2. In a medium pan over medium heat, melt the butter, then add the grated garlic and diced basil and cook for 1 minute. Then, add the 2 tablespoons flour and stir, cook for another 30 seconds. Pour in the half & half and whisk so that the flour mixture blends into the cream. Then, add the salt, pepper, garlic powder, Parmesan cheese, and nutmeg. Stir to combine then bring to a bubbling simmer and simmer 5-7 minutes to thicken.

3. If the sauce gets too thick, add small amounts of the reserved pasta water to thin it out. I usually need to add some of the pasta water to get the right consistency I’m looking for. Not too thick, but not too runny either!

4. To serve, add as much of the noodles as you’d like to the sauce and stir to coat. Garnish with more Parmesan, pepper, and a dash of nutmeg.

Enjoy!