White sauce was originally made served with fettuccine pasta. Known as the Alfredo sauce, White sauce is a hit among those who prefer buttery and cheesy flavor in their pasta. The rich buttery consistency of the white sauce blends well with the spaghetti pasta. It is not too hard to replicate white sauce if you have all the ingredients in place. To prepare white sauce, you will need;
one tablespoon olive oil, one tablespoon butter, five garlic cloves, minced, a cup of cooked pasta water, one cup heavy cream, one to two cups of four-cheese Italian White Cheese Blend which may include Mozzarella, White Cheddar, Provolone and Asiago, parsley or chives or green onions, finely chopped for dressing, and a cube of Chicken bouillon.
Heat olive oil and butter on medium flame in a large pan, add minced garlic and cook for about one minute, see to it that it does not burn beyond brown.
Reserve some of cooked pasta water. Dissolve one cube of chicken broth bullion in one cup of hot pasta water.
Add the cooked pasta water (with the dissolved chicken broth bouillon cube in it) that you had reserved earlier, heavy cream to the pan with cooked garlic. Bring the ingredients to boil, stirring.
Once the liquids are boiling, immediately add cheese and keep stirring everything together (the ingredients added earlier and the cream), while boiling until cheese melts. Reduce to simmer and continue to cook, constantly stirring to thicken the sauce for another minute or two.
Once boiled down to the desired consistency, add a hint of Italian seasoning herbs and mix well. You can either store the sauce or pour directly on the spaghetti any other pasta that you have cooked.
If you are going to use the sauce later, heat it again and then pour on the pasta, else the sauce wont mix well with the pasta.
While serving, add finely chopped chives, or green onions, or parsley and sprinkle some oregano on top.