Creamy Broccoli and Parmesan Fettuccine
Inspired by techniques from America's Test Kitchen.
Fettuccine with pan-browned broccoli simmered in cream, finished with lemon and Parmesan.
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Method
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Equipment
- large non-stick frying pan
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 559 kcal |
| Protein | 16.3 g |
| Carbohydrate | 64 g |
| of which sugars | 5 g |
| of which free sugars | 0.1 g |
| Fat | 27.1 g |
| of which saturates | 15.5 g |
| Fibre | 4.6 g |
| Salt | 1.17 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Broccoli
- 25 g unsalted butter
- 1 tbsp extra-virgin olive oil
- 1 large head broccoli (about 550 g), florets in 2.5 cm pieces, stalk peeled and thinly sliced
- 1.5 g fine sea salt or table salt about ¼ tsp
- 4 garlic cloves, finely chopped
- 300 ml double cream divided
- 1 pinch dried chilli flakes
Pasta
- 450 g dried fettuccine
Pasta water
- 20 g fine salt for 4 litres of pasta water (0.5%) about 3¼ tsp; most of it goes down the drain
To finish
- 1 lemon
- 45 g Parmesan, finely grated
- 1
Brown the broccoli. Heat the butter and oil in the pan over medium-high heat until foaming. Add the broccoli and salt and cook about 5 min until browned in spots; the browning adds a nutty depth the cream would otherwise lack. Stir in the garlic for 30 s.
- 2
Simmer. Pour in 200 ml of the cream with the chilli, bring to the boil, then lower the heat and simmer 6-7 min until the broccoli is tender. The sauce will still be thin.
- 3
Cook the pasta. Boil the fettuccine in 4 litres salted water until al dente. Save a mug of the water, drain and return to the pot.
- 4
Finish. Add the broccoli sauce and the remaining 100 ml cream and toss over medium heat 1-2 min until thickened. Off the heat, stir in the lemon zest, juice and Parmesan, adding water as needed for a glossy sauce.
Storage
Cool and refrigerate in an airtight container within 2 hours for up to 2 days. Reheat in a pan with a splash of water until piping hot (74 °C).
