In a large pot, bring 4 quarts of water to a boil. Once boiling, add 1 Tbsp. of Kosher salt. Stir. Add pasta. Cook as specified on package directions. Once cooked, drain and set aside.
In a 12-inch, non-stick skillet, melt 2 Tbsps. butter over medium-heat. Add minced garlic and stir for 30 seconds.
Whisk in flour, cook, stirring constantly until lightly brown - about one minute.
Slowly whisk in heavy cream, stirring until completely incorporated and smooth.
Add thyme, oregano, pepper flakes, and cheese. Whisk continuously for 3-4 minutes until the sauce has thickened slightly.
Add cooked protein if desired.Add chopped scallions.
Reduce heat to low. Simmer for 5-7 minutes. Stir in cooked pasta and incorporate thoroughly.
Simmer for an additional 5 minutes. Garnish with chopped tomatoes and basil. Serve hot.