Serves 4

Bring 4 quarts of water to a boil in a large pot over high heat. Stir pasta and salt into boiling water and cook, stirring occasionally, until al dente.

Meanwhile, in a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic,½ teaspoons salt, pepper, and nutmeg. Bring to a simmer.

Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in parmesan and remove from heat.

Reserve 1 cup pasta cooking water, then drain pasta.

Return sauce to low heat, add ⅓ cup pasta water and the cooked pasta. Toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more water as needed to thin sauce to desired consistency and adjust seasonings. Serve immediately.