Give this luscious alternative to Béchamel a whirl next time you make lasagna bolognese, tortellini, or with any other pasta you wish. Or, savor it alongside some pears for a tasty afternoon snack.

Ingredients

• 8 2 ⁄3 cup milk 
• 2 ⁄3 cup fresh cream
• 14 oz. Parmigiano Reggiano, grated
• Salt
• Nutmeg

Procedure

1. Heat milk and cream in a saucepan.
2. Add the grated Parmigiano Reggiano 1 Tablespoon  at a time, stirring with a whisk. 
3. Continue stirring, over low heat, until you’ve added all the Parmigiano. In the end, it should have a custard-like consistency. 
4. Complete with a pinch of salt and nutmeg. 

Alternative

If you’d like to serve with tortellini, which cook in the broth, swap the milk for the same amount of broth. It will serve 4-6 people