Ingredients:
1 tablespoon salt
1/2 lb dry fettuccine
4 cups broccoli florets
4 tablespoons butter
1 cup parmesan cheese, freshly grated, good quality
1/8 teaspoon cayenne pepper (optional)
1/4 teaspoon nutmeg (optional)
1 1/2 teaspoons fresh ground black pepper
Directions:
Place the salt in a large pot of water and bring to a boil; add fettuccine and cook according to package directions for al dente; during the last 3 minutes of cooking, add the broccoli.
Drain in a colander, RESERVING 1 cup of the WATER; set aside.
Place the butter in the pot, reduce heat to medium-low ,and stir until melted; add 1/2 cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan cheese. Add the fettuccine and broccoli and the cayenne and nutmeg, if desired; toss.
Remove from heat and sprinkle with another 1/3 cup of the Parmesan cheese and the pepper, toss again. Adding more pasta water if the fettuccine is too sticky; serve in bowls and sprinkle with the remaining Parmesan cheese, enjoy.
Servings: 4
Time preparation: 5 min.
Time total: 15 min.