6 tablespoons unsalted butter
1 3/4 cup heavy cream (or milk, many many times have we used milk or canned milk, if you dont want to buy heavy cream, canned evap milk works great in its place for these recipes)
1 1/4 cup freshly grated Parmesan cheese (can use the canned stuff if that's all that's available to you
salt to taste
1/2 teaspoon freshly ground black pepper
2 teaspoons flour mixed with 1 tablespoon heavy cream (or milk)
Roast your garlic
cut the pointed ends of the whole head of garlic, drizzle with olive oil and sprinkle with a tiny bit of salt, wrap in tin foil and roast at 375 for 45 minutes
Remove the cloves of garlic by gently squeezing them from the skins and place into a small bowl.
With a fork, mash the cloves.
In a small saucepan, on low to medium heat, melt the butter.
Add the cream and roasted garlic, and heat to very warm, but DO NOT boil.
Mix the Parmesan cheese, salt and pepper, whisking constantly until cheese has melted.
Mix in the cream/flour mixture, stirring and heating until mixture thickens.
Remove from heat and serve over fettuccine noodles or ravioli.