Pasta Alfredo

I adapted my recipe from OnePotChefShow called easy pasta alfredo. Mine's probably not very authentic but since I didn't want to use cream, I had to improvise by using a white sauce and cheese to thicken.

Ingredients
2 l milk, at room temperature
50g butter
4 tbsp plain flour
1 cup grated cheese (use any type you like)
1 cup chopped parsley
250g proscutito, chopped
1 tsp garlic, minced
500g dry pasta (again, use whatever type you like)
Salt
Pepper

Method
1) Cook the pasta according to the instructions on the packet. Drain and set aside.
2) In a pot, fry the proscuitto in a little butter. Once the fat on the proscruitto has melted, fry the garlic for a few seconds until fragrant, then melt the rest of the butter. Add in the chopped stalks of the parsley.
3) Add the flour and stir quickly until well incorporated. Pour in about a cup of the milk and stir in quickly to ensure that there are no lumps. When the mixture has thickened, add in more milk, a cup at a time whenever the sauce thickens, until you have finished all the milk.
4) Add in the grated cheese. Stir till well combined and till all the cheese has melted.
5) Toss in most of the parsley, leaving a bit behind for garnishing.
6) Pour in the drained pasta and quickly stir through the sauce through till well incorporated.
7) Garnish with the reserved parsley and serve immediately.