broccoli alfredo pasta

Instructions

1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente.
2. In the last 3 minutes of pasta cooking time, add broccoli florets to the pot. Once cooked, drain pasta and broccoli, reserving 1 cup of pasta water.
3. In a large skillet over medium heat, melt butter and olive oil together. Add minced garlic and sauté until fragrant, about 1 minute.
4. Reduce heat to low and pour in heavy cream, stirring constantly. Allow the cream to warm up without boiling.
5. Gradually add Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes smooth.
6. Season with ground nutmeg, salt, and freshly ground black pepper to taste.
7. Add the cooked pasta and broccoli to the skillet, tossing them gently to coat with the Alfredo sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
8. Continue to toss over low heat until everything is well combined and heated through.
9. Remove from heat and sprinkle with chopped parsley before serving.
10. Serve immediately with additional Parmesan cheese if desired.