Pasta with Cream Sauce

Along with the Marinara Sauce
, Cream Sauce is the other pasta topper that can be varied endlessly; it is the basis for Pasta Alfredo and a host of other dishes.

3 tablespoons unsalted butter

11⁄2 tablespoons all-purpose fl our

1 cup whole milk

1 cup heavy cream

2 ounces Parmigiano-Reggiano or Grana Padano, grated

Freshly ground white pepper to taste (see Note)

1 pound fresh or 12 ounces dried pasta, cooked and drained

• Melt the butter in a large saucepan over low heat. Sprinkle the fl our over the melted butter, wait for 5 seconds, then whisk until smooth. Do not brown the fl our, but do let it cook about 15 seconds, whisking all the while, just so it loses its raw taste.
• Whisk in the milk in a slow, steady stream. Whisking all the while, let the mixture come to a simmer and cook slowly for 1 minute. (Be careful: the sauce can clump if you’re not paying close attention. If it does, you’ll have to start over.)
• Whisk in the cream. Cook, whisking constantly, until the sauce bubbles.
• Remove the pan from the heat and whisk in the cheese until it melts. Season with pepper, add the pasta, and toss.
• Note: White pepper is for aesthetics. If you use black pepper, you’ll simply have dark specks in the sauce.

Makes about 2 cups sauce