Ingredients
- 4 cloves garlic
- 1 shallot
- 4 tbsp salted butter
- 1 tbsp flour
- 1/2 cup Bluegrass Vineyard white wine (Shelby, Pinot Grigio, Sauvignon Blanc)
- 1/2 cup milk or heavy cream
- 1/4 cup parmesean
- 1/4 tsp salt
- 8 oz pasta
Instructions
- Finely chop the garlic and shallot.
- In a saucepan, melt the butter over medium low heat and add the garlic and shallots. Saute for 1 minute, stirring until fragrant but not browned. Add in the flour and cook one more minute.
- Add white wine and cream and cook on low simmering for 3 to 4 minutes.
- Add the Parmesean and salt whisking until melted. Taste and adjust salt as desired.
- For best results add pasta to pan and coat fully.
