How to make it

  • Cut off and discard tough broccoli ends. Peel stems. Set aside a few whole flowerets for garnish; finely chop remaining broccoli. In a 5-6qt. pan, bring 3 quarts water to a boil over high heat. Add pasta; cook, uncovered, until tender to the bite, about 3 minutes. Drain pasta, rinse with cold water, and drain again.
  • While water is heating, melt butter in a 14" frypan over medium-high heat; add broccoli including reserved flowerets, and 1/3 cup water. Cover and cook until broccoli is tender when pierced, about 5 minutes; set flowerets aside. Add cream and nutmeg to pan; bring to a boil, then reduce heat to low and add 1 1/4 cups Parmesan cheese, stirring until the cheese is melted. Remove from heat. Add pasta and gently toss with 2 forks until pasta is completely coated.
  • Transfer pasta onto a hot serving platter and top with broccoli flowerets. Sprinkle with remaining cheese. Serve immediately.

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