Instructions

• Bring a large pot of generously salted water to a boil. Add 12 oz fettuccine and cook according to package instructions. Add 12 oz broccoli florets during the last 3–4 minutes of cooking, then drain the pasta and broccoli, return them to the pot, and set aside.
• While the pasta cooks, melt 1/2 cup (4 oz, 1 stick) butter in a medium saucepan over medium heat.
• Add 2 cups half and half to the melted butter and stir. Bring to a gentle simmer (do not let it come to a full boil) and cook 5–8 minutes, stirring occasionally, until the mixture is slightly thickened and reduced.
• Remove the saucepan from the heat (or reduce to very low). Stir in 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and 1/8 teaspoon cayenne pepper.
• Add 3/4 cup (3 oz) shredded Parmesan cheese and stir until the cheese is melted and the sauce is smooth.
• Pour the sauce over the cooked fettuccine and broccoli in the pot. Toss gently to coat evenly. If the sauce seems too thick, loosen it with a small splash of the reserved pasta cooking water.
• Serve immediately and sprinkle with additional Parmesan cheese if desired.