Fill a four-quart pot with water. Place the rosemary and bay leaf in a small bag that can be immersed in water and knot it closed. Make a few holes in the bag and put it in the pot of water. Add salt and bring to a boil.

Add penne and cook for 10 minutes. Drain and save the cooking liquid. Throw out the bag with the spices. Do not rinse the pasta, just cover and set aside.

Meanwhile, heat the butter and olive oil in a large frying pan. When hot, add garlic and cook for 30 seconds, or until fragrant. Don’t burn! Whisk in almond flour and stir for one minute.

Add half ’n half, salt, pepper, and nutmeg and cook for two minutes. Add

Parmesan cheese and wine and stir for 30 seconds. Remove from heat. Pour sauce over the pasta in the pot.

Add the parsley and mix well. Add a bit of the cooking water for an even creamier consistency. Serve hot.