Pour the milk and cream into a pot along with the garlic, bayleaf, nutmeg and cloves. Let it simmer lightly for 10min. Then strain the mix.

If your stovetop doesn't allow you to have a slight simmer on the milk then bring it to a boil and let it rest for 20min. We're doing an infusion with the ingredients. After this time strain the mix.

Melt the butter on a pan. (At this point you should start to cook your pasta in salty water).

Add the milk and cream and bring it to a simmer over medium heat.

Let it simmer for 2 minutes and then add the finely grated Parmesan cheese. Let it melt while you mix it in. Taste the salt and adjust the salt level and add pepper.

Add the pasta to the pan and toss to cover.

I served the dish with fresh thyme leaves, freshly ground black pepper and pink peppercorns. It's also never too much to add extra grated parmesan on top ;).