Step 1: Cook the Fettuccine

1. Fill a large pot with water, season generously with salt, and bring it to a rolling boil.
2. Add the fettuccine pasta and cook until al dente, following the package instructions (about 8–10 minutes).
3. Reserve ½ cup of pasta water before draining the noodles. Set the pasta aside, and toss it with a little olive oil to prevent sticking.

Step 2: Prepare the Creamy Sauce

1. In a large skillet or saucepan, melt the butter over medium heat.
2. Add the minced garlic to the butter and sauté for about 1 minute, or until fragrant (be careful not to brown the garlic).
3. Sprinkle the flour over the butter and garlic, stirring constantly for 1–2 minutes to form a smooth roux.
4. Gradually pour in the milk, whisking continuously to avoid lumps. Cook the mixture for 3–5 minutes, or until the sauce thickens.
5. Season the sauce with salt, black pepper, paprika, and basil or Italian herbs. Stir well.
6. Lower the heat and add the grated cheese. Stir until the cheese melts and the sauce becomes creamy and smooth.

Step 3: Combine the Pasta and Sauce

1. Add the cooked fettuccine to the skillet with the creamy sauce.
2. Toss the pasta gently, ensuring every strand is coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Step 4: Serve and Garnish

1. Transfer the pasta to serving plates or bowls.
2. Sprinkle extra grated cheese, a dash of paprika, or freshly chopped basil on top for garnish.
3. Serve hot and enjoy your creamy pasta masterpiece!