Ingredients:1 tablespoon salt
1/2 1-pound box dry fettuccine
4 cups (8 ounces) broccoli florets
4 tablespoons butter
1 cup freshly grated parmesan
1/8 teaspoon cayenne pepper (optional)
1/4 teaspoon nutmeg (optional)
1 1/2 teaspoons freshly ground black pepper
Place the salt in a large pot of water and bring to a boil. Add the fettuccine and cook according to the package directions for al dente. During the last 3 minutes, add the broccoli. Drain, reserving 1 cup of the cooking 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. Stir in 3/4 cup of the Parmesan. Add the fettuccine and broccoli and the cayenne and nutmeg, if using. Toss. Remove from heat and sprinkle with 1/4 cup more of the Parmesan and the pepper. Toss again, adding more pasta water if the pasta is too sticky. Serve in bowls and sprinkle with the remaining Parmesan.
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