Fill a large pot with water and bring it to a full rolling boil over high heat. Add 1 tablespoon of salt and 1 tablespoon of olive oil once it boils.

Add your 400 grams of pasta and cook according to package directions, subtracting 1 minute for al dente. Set a timer to prevent overcooking.

Scoop out 1/2 cup of pasta water before draining. Drain the pasta, toss with a drizzle of olive oil to prevent sticking, and set aside.

Place a wide, deep skillet over medium heat. Add your 3 tablespoons of butter and let it melt slowly.

Add your 5 cloves of minced garlic and stir constantly for 60 to 90 seconds until it smells aromatic and is just soft.

Sprinkle your 3 tablespoons of flour over the garlic butter, stirring to eliminate any clumps. Cook for 2 minutes while stirring continuously.

Reduce heat to medium-low. Gradually pour in 2 cups of warmed milk while whisking continuously.

After the milk is fully incorporated, add 1 cup of heavy cream and continue stirring until the sauce thickens and is glossy.

Reduce heat to low. Stir in 1/4 teaspoon of ground nutmeg, 1/2 teaspoon of black pepper, 1/4 teaspoon of onion powder, and 1/2 teaspoon of salt.

Gradually add 1 cup of freshly grated Parmesan cheese, stirring until melted and smooth.

Add the drained pasta to the sauce and toss over low heat, adding reserved pasta water if the sauce is too thick.