It's still one of our favorite dishes, as it always will be, and the last time I made it, this happened. It's an incident that still makes me shudder.
Also, it's one of lists on my Bucket List o' Recipes. It's a very yummy recipe (it's alfredo sauce, of course it's yummy) and it's actually a "light" recipe. As light as alfredo can be at least. :)
Source: Cooks Illustrated Magazine, Spring 2008, Page 35
1 Tbsp. unsalted butter
2 teaspoons all-purpose flour
3/4 cup whole milk
1/4 cup half-and-half
1 garlic clove, peeled and lightly crushed
Table salt and ground black pepper
Pinch ground nutmeg
1 cup finely grated Parmesan cheese
1 (9-ounce) package fresh fettuccine
Bring 4 quarts of water to boil in a large pot. Cook pasta according to package directions, 2 to 3 minutes. Reserve one cup pasta water, then drain.
Heat butter over medium heat in large saucepan until foaming. Whisk in flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in milk, half-and-half, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg and bring to simmer. Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove sauce from heat.
Once pasta is cooked, return sauce to low heat, add 1/3 cup pasta water and cooked pasta and toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more pasta water as needed to thin sauce to proper consistency; adjust seasonings. Serve immediately.