2 teaspoons salt
12 ounces angel hair pasta
1 cup chicken or vegetable broth
1 cup evaporated milk, 2% or regular
1½ tablespoons butter
2 large garlic cloves, minced
3 tablespoons flour
¼ cup Parmesan cheese, plus extra for sprinkling
2 teaspoons Olive Gourmet White Truffle Oil
Ground black pepper
Bring 1 tablespoon of salt and 2 quarts of water to boil in a large soup kettle. Add angel hair and using back-of-the-box times as a guide, cook partially covered, and at first stirring frequently to prevent sticking, until just tender. Reserving 1 cup of pasta water, drain angel hair and return it to the pot.
Meanwhile, microwave broth and milk in a 1-quart measuring cup until steamy hot, 3 to 4 minutes; let stand a couple of minutes.
Heat butter and garlic in a Dutch oven or large saucepan. When garlic is golden and fragrant, whisk in flour, and then hot milk mixture all at once, whisking constantly until sauce thickens, 1 to 2 minutes. Stir in the ¼ cup of Parmesan, simmer over low heat to blend flavors, just a few minutes.
Pour sauce over pasta, along with truffle oil; toss to coat, adding additional pasta water if necessary to moisten. Serve immediately with an additional light sprinkling of Parmesan.