Fill a large pot with water, adding a generous 1–2 tablespoons of salt for flavor, and bring it to a rolling boil over high heat. Once boiling, add pasta and cook according to package instructions until al dente.

In a small saucepan or a microwave-safe container, gently warm the whole milk and heavy cream until just warm for about 90 seconds in the microwave.

In a large, deep skillet, melt unsalted butter with extra-virgin olive oil over medium heat until the butter foams up. Add minced garlic and sauté for 30–60 seconds.

Sprinkle all-purpose flour over the garlic mixture in the skillet and stir continuously for 1–2 minutes to form a smooth roux.

Lower the heat and gradually pour in the warmed milk and cream mixture while whisking constantly to avoid lumps. Cook the sauce for 3–5 minutes until it thickens.

Once thickened, stir in fine sea salt, freshly ground black pepper, and optional seasonings like red pepper flakes and ground nutmeg.

Reduce the heat to low and gradually add the grated Parmesan cheese, whisking until fully melted. Repeat with the mozzarella cheese and finally mix in the provolone.

Add the cooked pasta directly into the skillet with the cheese sauce and toss to ensure each piece is well-coated. If it appears too thick, add reserved pasta water.

Stir in chopped fresh parsley and basil. Taste and adjust with salt, pepper, or red pepper flakes as desired. Drizzle with olive oil before serving.

Spoon the creamy pasta into a serving bowl or plates, sprinkle with remaining grated Parmesan cheese, and serve while hot.