Broccoli Alfredo (from scratch)
A deeply savory broccoli Alfredo made with pan-roasted florets and whole garlic cloves, tossed with spaghetti, butter, Parmigiano Reggiano, and silky pasta water. Creamy without cream. Rich without heaviness.
Equipment
- Large skillet or sauté pan
- Large Pot
- Tongs
- Microplane or fine grater
Ingredients
- 12 oz spaghetti
- 3 cups fresh broccoli florets
- 3-4 tbsps unsalted butter divided
- 3-4 whole garlic cloves peeled
- 1 ¼ cups finely grated Parmigiano Reggiano
Instructions
- In a large skillet over medium heat, melt 1–2 tablespoons butter. Add broccoli florets and whole garlic cloves. Season generously with salt and freshly cracked black pepper.
- Cook, stirring occasionally, until broccoli is tender with caramelized edges and garlic is softened and lightly golden, about 8–10 minutes. Remove from the pan and set aside.
- Meanwhile, bring a large pot of heavily salted water to a boil. Add spaghetti and cook until just shy of al dente.
- Before draining, reserve at least 1 ½ cups of pasta water. Drain pasta.
- Return the skillet to low heat. Add remaining butter and allow it to melt gently. Add the drained spaghetti directly to the pan.
- Sprinkle in the grated Parmigiano Reggiano gradually, tossing continuously. Add about ½ cup reserved pasta water and gently swirl or toss the pasta until the butter, cheese, and starch emulsify into a glossy sauce.
- Continue adding pasta water a few tablespoons at a time, tossing gently, until the sauce is silky and clings to the noodles.
- Once the sauce is nearly fully emulsified, re-add the roasted broccoli and whole garlic cloves. Toss gently to combine and warm through.
- Plate immediately. Serve hot with additional Parmigiano Reggiano if desired.
Notes
Keep the heat low when adding cheese; high heat can cause the Parmigiano to clump instead of emulsify. The key to Alfredo without cream is starch from the pasta water. Do not skip reserving it. Whole roasted garlic cloves become soft and mellow. You can leave them whole for visual impact or lightly smash them into the pasta before serving. Serve immediately; the sauce will tighten as it cools.