Cheesy Tagliatelle with Fresh Sage

Cheesy Tagliatelle with Fresh Sage

1 small shallot chopped fine
1 scant tablespoon olive oil
3 garlic cloves minced
2 tablespoons all purpose flour
4 tablespoons butter
1/2 cup heavy cream
1/2- 3/4 cup whole milk
4 ounces asiago cheese grated
4 ounces of gruyere cheese grated
2 tablespoons sage leaves chopped fine

Sauté shallot in olive oil, add garlic for one more minute.
Add flour and butter to make a roux.
Begin cooking your tagliatelle pasta till al dente.
Add heavy cream slowly to sauté mixture, then add milk slowly.
When warm add the cheeses till they melt.
When pasta is al dente, drain but reserve 1/2 cup pasta water.
Toss drained pasta in cheese mixture.
If too thick add some of the pasta water back in.
Last stir in the sage leaves and serve immediately.