|Grated parmesan cheese||8 Ounce (2 Cups)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|All purpose flour||3 Tablespoon|
|Ground white pepper||To Taste|
|Pasta||16 Ounce, cooked according to package directions (1 Package)|
Combine milk and cream in 1 1/2t Generation II Saucepan and heat until warm, about 120° F; do not boil.
In 2-quart Generation II Saucepan, melt butter.
Whisk in flour with Nylon Whisk.
Pour heated milk and cream all at once into butter-flour mixture, whisking constantly.
Bring to a simmer and cook, whisking constantly, until sauce is slightly thickened.
Remove from heat and whisk in Parmesan cheese, salt and pepper.
Toss while hot with drained hot pasta and serve immediately.