Cook the Pasta:

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook Pasta: Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Prepare the Sauce:

3. Sauté Garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
4. Make the Roux: Sprinkle in the flour and whisk continuously for 1 minute, creating a smooth paste.
5. Add Milk and Cream: Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps. Bring to a gentle simmer.

Flavor the Sauce:

6. Incorporate Parmesan: Gradually stir in the grated Parmesan cheese until fully melted and smooth.
7. Season: Add Italian seasoning, salt, and pepper to taste.

Combine Pasta and Sauce:

8. Add Pasta to Sauce: Toss the cooked pasta into the skillet with the sauce, using tongs to coat every strand evenly. Add reserved pasta water, a little at a time, to reach your desired sauce consistency.

Garnish and Serve:

9. Garnish: Sprinkle with fresh parsley and optional red pepper flakes for added color and flavor.
10. Serve Immediately: Plate the pasta while it’s hot and creamy for the best taste and texture.