Fettucini Alfredo W/broccoli Recipe

Boil water and cook pasta

Bring a large pot (at least 6 quarts) of water to a rolling boil. Add the 1 tbsp kosher salt to the boiling water. Add the 12 oz dried fettuccine and cook according to package instructions until al dente (usually 9–11 minutes).

Cook broccoli

In the last 3–4 minutes of the pasta's cook time, add the 4 cups broccoli florets to the pot with pasta so both finish at the same time and broccoli becomes bright green and tender-crisp. If your pot is crowded, cook broccoli separately in salted boiling water for 3–4 minutes, then drain.

Before draining, reserve 1 cup of the pasta cooking water. Drain pasta and broccoli in a colander and drizzle with 1 tsp olive oil to prevent sticking. Set aside.

Start the base

In a large, wide skillet or sauté pan set over medium heat, melt 6 tbsp unsalted butter. Add the minced garlic and cook 30–45 seconds, stirring, until fragrant but not browned.

Thicken slightly

Sprinkle 1 tsp all-purpose flour over the butter and garlic, stir and cook for 30 seconds to remove raw flour taste. This creates a slight roux to stabilize the sauce.

Add dairy

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, raising the heat to medium-high. Bring mixture to a gentle simmer (do not boil vigorously) while whisking so it smooths and thickens slightly, about 3–5 minutes.

Finish sauce

Reduce heat to low and stir in 1.5 cups freshly grated Parmesan cheese a handful at a time, stirring until fully melted and smooth. Season with 3 tsp salt (taste and adjust — you may need less depending on your Parmesan), 1 tsp freshly ground black pepper, and 1/4 tsp freshly grated nutmeg if using. Keep sauce at a very low simmer; it should be thick but pourable.

Combine pasta, broccoli and sauce

Add the drained fettuccine and broccoli to the skillet with the Alfredo sauce. Toss gently to combine. If the sauce seems too thick or clings without coating evenly, add reserved pasta cooking water a little at a time (about 2–3 tbsp per addition) up to 1 cup until you reach a silky, clingy consistency that coats the noodles.

Adjust and serve

Taste and adjust seasoning with additional salt or pepper if needed. Stir in 1 tsp lemon zest and 2 tbsp chopped parsley if using to brighten flavors. Plate the pasta, sprinkle with 1/4 cup extra Parmesan and serve immediately.