Fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil. Cook 12 oz pasta according to package directions until al dente, reserving 1 cup of pasta water before draining.

In a small saucepan, gently warm 2 cups of whole milk and 1 cup of heavy cream over low heat.

Melt 2 tablespoons of unsalted butter with 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Sauté minced garlic until fragrant.

Sprinkle 2 tablespoons of flour over the butter and garlic mixture, stirring continuously for 1–2 minutes.

Lower the heat to medium-low, slowly whisk in the warm milk and cream mixture, cooking for 3–5 minutes until thickened.

Stir in ½ teaspoon of salt, ½ teaspoon of black pepper, optional red pepper flakes, and nutmeg.

Add freshly grated Parmesan cheese gradually, whisking until melted. Follow with mozzarella and provolone until smooth.

Toss drained pasta in the cheese sauce, adding reserved water to adjust the consistency as needed.

Mix in chopped parsley and basil, adjusting seasoning if necessary. Drizzle with olive oil before serving.

Serve immediately, topped with extra grated Parmesan and herbs.