Fettuccine Alfredo Broccoli Recipe

Boil water

In a large pot, bring 3 liters (about 12 cups) of water to a rolling boil. Add 2 tablespoons of salt. The water should taste like the sea.

Cook broccoli

When the water is boiling, add the 4 cups of broccoli florets and blanch for 2 minutes until bright green and just tender. Using a slotted spoon, transfer broccoli to a bowl of ice water to stop cooking. Reserve the broccoli in the cold bath while you cook the pasta.

Cook fettuccine

Add the 12 oz fettuccine to the same boiling water and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 to 1.5 cups of pasta cooking water, then drain the pasta (do not rinse).

Warm drained broccoli

Drain the broccoli from the ice bath and briefly rewarm by dropping into the hot pasta water for 15–20 seconds, or warm in a skillet with 1 teaspoon olive oil for 1 minute. Drain and set aside.

Melt butter and sauté garlic

In a wide, heavy-bottomed skillet or saucepan over medium heat, melt 6 tablespoons unsalted butter. Add the 2 minced garlic cloves and cook, stirring, until fragrant and just starting to color, about 30–45 seconds. Do not brown the garlic.

Make roux

Sprinkle 1 tablespoon all-purpose flour over the butter and garlic. Stir constantly for 45–60 seconds to cook the flour and form a light roux; this will help thicken the sauce slightly.

Add milk and cream

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, starting with a few tablespoons to loosen the roux, then adding the rest. Bring the mixture to a gentle simmer over medium-low heat, whisking to dissolve any lumps. Simmer gently for 3–4 minutes until slightly thickened.

Incorporate Parmesan

Reduce heat to low. Gradually whisk in 1.5 cups grated Parmesan cheese, a small handful at a time, allowing each addition to melt and the sauce to become smooth before adding more. Do not let the sauce boil once the cheese is added or it may become grainy.

Season

Season the sauce with 1 teaspoon salt, 3/4 teaspoon freshly ground black pepper, and 1/4 teaspoon freshly grated nutmeg (optional). Taste and adjust seasoning as needed. If the sauce seems too thick, whisk in reserved pasta cooking water, 2 tablespoons at a time, until you reach a glossy, pourable consistency.

Combine pasta and sauce

Add the drained fettuccine directly to the skillet with the Alfredo sauce. Toss gently with tongs or two forks over low heat so the pasta is fully coated. Add reserved pasta water a tablespoon at a time if necessary to loosen the sauce and help it cling to the noodles (you may use 1/4 to 1/2 cup total).

Add broccoli

Gently fold the warmed broccoli florets into the coated fettuccine so they are evenly distributed.

Finish and plate

Remove from heat. Stir in 1 teaspoon extra-virgin olive oil and 1 teaspoon lemon zest (if using) to brighten the sauce. Sprinkle 2 tablespoons chopped fresh parsley and 1/4 cup additional grated Parmesan over the pasta. Toss lightly and divide into 4 warm bowls.

Serve

Serve immediately while hot, offering extra Parmesan and black pepper at the table.