Penne in Creamy White Sauce (Roux-Based Béchamel)

Ingredients

• 300 g penne pasta (about 10.5 oz)
• 1.2 L water for cooking the pasta (about 5 cups)
• 3 tablespoons (45 g) unsalted butter, divided
• 2 tablespoons (20 g) all-purpose flour
• 500 ml whole milk, warm (about 2 cups)
• 1/2 small onion, grated (optional, for infusing)
• 1 teaspoon salt (for the sauce)
• 1/4 teaspoon freshly ground black pepper
• 1 pinch freshly grated nutmeg (optional)
• 2 tablespoons (20 g) grated Parmesan cheese
• 1 tablespoon chopped fresh parsley to finish

Instructions

1. Bring 1.2 L (about 5 cups) of water to a boil in a large pot; add 1 tablespoon salt and cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup (120 ml) of the cooking water.
2. While the pasta cooks, heat a medium saucepan over medium heat and melt 2 tablespoons of the butter.
3. Add the flour to the melted butter and whisk for 1–2 minutes to form a lightly golden roux without browning or burning.
4. Remove the pan from the heat and gradually whisk in the warm milk, a little at a time, until the sauce is smooth and lump-free. Return to low heat.
5. If using, strain the grated onion before adding it to the sauce—or add it whole to infuse and remove it after. Season with salt, black pepper, and nutmeg; simmer for 3–5 minutes until the sauce thickens.
6. Stir the grated Parmesan and the remaining 1 tablespoon of butter into the sauce for gloss and flavor; adjust salt to taste. If the sauce becomes too thick, thin it with a little of the reserved pasta cooking water.
7. Add the drained pasta to the sauce and toss well to coat evenly. Serve immediately, sprinkled with chopped parsley and extra Parmesan if you like.

Tips

• Warm the milk before adding to the roux to prevent lumps and speed thickening.
• Always reserve a little pasta cooking water—the starch helps make the sauce silky.
• For a lighter sauce, swap half the whole milk for low-fat milk and keep the same cooking time.

Variations

• Add 150 g shredded chicken breast at the end to make it a one-dish meal (use the same key 'peito-de-frango').
• Stir in 100 g sliced sautéed mushrooms for extra flavor and texture.

FAQ