Hi, my name is BC Hoffman, I'm a Chef from BC catering, and today I'm going to show you how to make a fettuccini with garlic cream sauce and frozen peas. So we're going to start off by making our bechamel sauce. In order to do that, we're going to take 3 cups cold milk, keep that on reserve. In the meantime on the saucepan, we're gonna get 4 tablespoons of butter, 3 tablespoons of flour. You're gonna add the flour to the butter after the butter stops singing in the pan, that means all the water is dissolved and you no longer hear the crackling sound, you add in the butter. This is gonna make your roux, whisk that together. Once your roux is going and you actually smell almost like a pie crust going in your nostrils, that means your roux is ready, that means you want to add in your cold milk. Make sure you've got a hot roux and a cold milk, makes it nice, smooth, no lumps, boom! you're ready. Now once that's nicely mixed together, you're gonna take it off the heat, you're gonna add in about 3 cups of grated parmesan cheese. You can use any combination of parmesan if you want. I personally would prefer using grated over shredded. Shredded tends to cause more lumpiness and more of a grittiness, you don't want that. Once that's done, we're gonna then take another pan, we're gonna saute garlic, we got the garlic sauteing, ready to go, we add our sauce that we just made with the cheese. Last second we put in our frozen peas, warm them up, toss our fettuccini through it, and now you've got a delicious, amazing fettuccini with garlic cream sauce, frozen peas, right there, in front of you, you can make it at home too.