1. Cook pasta according to package directions; drain and keep warm.
2. Combine cream and milk in Petite (1 1/2-qt.) Saucepan. Heat over medium heat until warm; do not boil. Remove from heat; set aside.
3. Melt butter in Small (2-qt.) Saucepan. Whisk flour into butter until smooth using Nylon Spiral Whisk. Add cream mixture all at once to flour mixture, whisking constantly until mixture comes to a boil. Reduce heat; simmer over low heat 5 minutes or until sauce is slightly thickened, whisking constantly.
4. Remove sauce from heat; add Parmesan cheese, salt and white pepper; whisk until smooth. Toss with hot pasta; serve immediately.

Yield: 8 servings

Nutrients per serving: Calories 560, Total Fat 31 g, Saturated Fat 19 g, Cholesterol 100 mg, Carbohydrate 49 g, Protein 22 g, Sodium 650 mg, Fiber 2 g