Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz dried fettuccine
- 1 lb broccoli florets
- 8 large garlic cloves, peeled
- 3 tbsp olive oil
- 6 tbsp unsalted butter
- 1 1/2 cups heavy cream
- 1 cup (about 3 oz) finely grated Parmesan cheese
- 1/2 cup (about 1 1/2 oz) finely grated Pecorino Romano
- 1/3 cup (about 3 oz) mascarpone cheese
- 1–1 1/4 tsp fine sea salt, plus more for pasta water
- 3/4–1 tsp freshly ground black pepper
- Optional garnish: chopped parsley, extra grated cheese
Do This
- 1. Heat oven to 425°F (220°C). Toss broccoli and garlic cloves with 2 tbsp olive oil, salt, and pepper; spread on a sheet pan (wrap garlic in a small foil packet). Roast 18–22 minutes until browned and tender.
- 2. Bring a large pot of well-salted water to a boil. Cook fettuccine until just shy of al dente. Reserve 1 cup pasta water, then drain.
- 3. While pasta cooks, brown butter: in a large skillet, cook 6 tbsp butter over medium heat, swirling, until deep golden with brown bits and nutty aroma, 3–5 minutes. Reduce heat to low.
- 4. Mash roasted garlic cloves. Whisk mashed garlic into browned butter. Slowly pour in heavy cream, whisking constantly, and bring to a gentle simmer.
- 5. Off heat, whisk in mascarpone. Then add Parmesan and Pecorino gradually, whisking until smooth and silky. Season with 3/4–1 tsp black pepper and salt to taste. Thin with splashes of hot pasta water as needed.
- 6. Add drained fettuccine and roasted broccoli to the pan. Toss over low heat, adding more pasta water until noodles are glossy and well-coated.
- 7. Serve immediately, topped with extra cheese, more black pepper, and chopped parsley if desired.
Why You’ll Love This Recipe
- A deeply flavored Alfredo thanks to nutty browned butter and sweet roasted garlic.
- Three cheeses (Parmesan, Pecorino, and mascarpone) create an ultra-silky, restaurant-level sauce.
- Roasted broccoli tucked into the pasta makes this feel hearty and a bit more balanced.
- Everything cooks in about 40 minutes with simple, easy-to-find ingredients.
Grocery List
- Produce: 1 lb broccoli florets (or 1 large head of broccoli), 8 large garlic cloves, fresh flat-leaf parsley (optional, for garnish)
- Dairy: Unsalted butter, heavy cream, Parmesan cheese (block for grating), Pecorino Romano cheese, mascarpone cheese
- Pantry: Dried fettuccine, olive oil, fine sea salt, freshly ground black pepper, optional crushed red pepper flakes
Full Ingredients
For the Roasted Broccoli and Garlic
- 1 lb broccoli florets (about 1 large head), cut into bite-size pieces
- 8 large garlic cloves, peeled
- 2 tbsp olive oil
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
For the Pasta
- 12 oz dried fettuccine
- Water for boiling
- 2–3 tbsp kosher salt or 1 1/2–2 tbsp fine sea salt (for the pasta water)
For the Three-Cheese Alfredo Sauce
- 6 tbsp unsalted butter
- 1 1/2 cups heavy cream (360 ml), at room temperature if possible
- 1/3 cup (about 3 oz) mascarpone cheese, at room temperature
- 1 cup (about 3 oz) very finely grated Parmesan cheese
- 1/2 cup (about 1 1/2 oz) very finely grated Pecorino Romano
- 3/4–1 tsp freshly ground black pepper, plus more for serving
- 1/2–3/4 tsp fine sea salt, or to taste (you may need less if cheeses are very salty)
- Up to 1 cup reserved hot pasta cooking water, as needed
To Finish and Serve
- 2 tsp olive oil (optional, for finishing the broccoli)
- 2 tbsp finely chopped fresh flat-leaf parsley (optional)
- Extra grated Parmesan or Pecorino, for garnish
- Pinch of crushed red pepper flakes (optional, for a little heat)
Step-by-Step Instructions
Step 1: Heat the Oven and Prep the Vegetables
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup, if you like.
Add the broccoli florets to the baking sheet. Pat them dry with a clean towel so they roast instead of steam. Add the peeled garlic cloves to one corner of the sheet pan. Drizzle everything with 2 tablespoons olive oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Toss the broccoli with your hands until it is evenly coated in oil and seasoning. Gather the garlic cloves into a small pile, then wrap them loosely in a piece of foil, sealing the packet so they roast gently without burning. Place the foil packet back on the sheet pan.
Step 2: Roast the Broccoli and Garlic
Roast the broccoli and garlic in the preheated oven for 18–22 minutes, stirring the broccoli once halfway through. The broccoli is done when the stems are tender and the tips are nicely browned and crisp in spots.
Carefully open the foil packet (watch for steam) and check the garlic: it should be very soft and lightly golden. If it needs a bit more time, leave the packet in the oven for another 3–5 minutes, then remove and set aside to cool slightly.
Once done, taste a piece of broccoli. If you like, drizzle with up to 2 teaspoons olive oil and a tiny pinch more salt. Set the roasted broccoli and garlic aside while you cook the pasta and make the sauce.
Step 3: Boil the Fettuccine
While the vegetables roast, bring a large pot of water (at least 4–5 quarts) to a boil. When it reaches a rolling boil, add the salt for the pasta water (it should taste pleasantly salty, like the sea).
Add the 12 oz fettuccine and cook according to package directions until just shy of al dente, usually 1–2 minutes less than the time listed. Stir occasionally to prevent sticking.
Before draining, scoop out and reserve 1 cup of the hot pasta cooking water. This starchy water will help you thin and emulsify the Alfredo sauce later. Drain the pasta, but do not rinse. Leave it in the colander for a moment while you finish the sauce.
Step 4: Brown the Butter
While the pasta cooks, place a large, wide skillet or sauté pan (12-inch is ideal) over medium heat. Add the 6 tablespoons unsalted butter.
Let the butter melt completely, then continue cooking, swirling the pan frequently. It will foam, then the foam will subside and you will see small milk solids on the bottom start to turn golden. Keep a close eye on it: you want a deep golden brown color and a nutty, toasty aroma, which usually takes 3–5 minutes.
As soon as the butter is browned (not black), reduce the heat to low to prevent burning. If necessary, you can briefly remove the pan from the heat to let it cool slightly.
Step 5: Build the Three-Cheese Alfredo Sauce
Transfer the roasted garlic cloves to a small bowl and mash them with a fork until smooth. Scrape the mashed garlic into the pan with the browned butter and stir for about 30 seconds over low heat until fragrant.
Slowly pour in the 1 1/2 cups heavy cream, whisking constantly. The mixture may bubble at first; keep whisking until it comes together. Increase heat slightly to bring the cream to a very gentle simmer (do not let it boil hard). Simmer for 2–3 minutes to thicken slightly.
Turn the heat off. Whisk in the 1/3 cup mascarpone until completely smooth and melted. Then, working in small handfuls, whisk in the Parmesan and Pecorino Romano, letting each addition fully melt before adding more. This gradual approach helps keep the sauce silky and prevents graininess.
Season the sauce with 3/4–1 teaspoon freshly ground black pepper and 1/2–3/4 teaspoon fine sea salt, to taste. The sauce will be thick at this point; that is perfect. Whisk in a splash (2–3 tablespoons) of the reserved hot pasta water to loosen it slightly.
Step 6: Toss the Pasta with the Sauce and Broccoli
Return the skillet to low heat. Add the drained fettuccine directly into the pan of three-cheese Alfredo sauce. Use tongs to gently toss and coat the pasta, adding more reserved pasta water a little at a time until the sauce becomes glossy and clings to each strand. Aim for a consistency that is fluid but not runny; the sauce will continue to thicken as it cools.
Add the roasted broccoli florets to the pan and toss again so they are distributed throughout the pasta. If the broccoli cooled down, let everything warm together over low heat for 1–2 minutes, tossing frequently so the sauce does not stick or separate.
Step 7: Taste, Garnish, and Serve
Taste the pasta and adjust seasoning with a pinch more salt or black pepper if needed. If the sauce feels too thick at this point, add another splash of hot pasta water and toss until silky again.
Transfer the fettuccine Alfredo with roasted broccoli to warm serving bowls or a large shallow platter. Sprinkle with extra grated Parmesan or Pecorino, a little more black pepper, and a handful of finely chopped fresh parsley, if using. For a gentle kick, finish with a light pinch of crushed red pepper flakes.
Serve immediately while everything is hot and the sauce is still luxuriously smooth.
Pro Tips
- Grate the cheese very finely. Powdery, microplane-grated Parmesan and Pecorino melt more easily and help create a smooth, emulsified sauce. Pre-shredded cheese is more likely to turn grainy.
- Control the heat. Add the cream and cheeses off or on very low heat. High heat can cause the dairy to separate or the cheese to clump.
- Use pasta water like a seasoning. Add it gradually to adjust the sauce from “too thick” to “silky and glossy.” A few tablespoons can make a big difference.
- Salt last, not first. Parmesan, Pecorino, and pasta water are all salty. Always taste the finished sauce before adding extra salt.
- Serve right away. Alfredo sauces thicken as they stand. If it firms up, gently re-loosen on low heat with a splash of hot water or cream.
Variations
- Lemon zest Alfredo: Add 1–2 teaspoons of finely grated lemon zest to the sauce along with the black pepper, and finish with a squeeze of lemon over the plated pasta for brightness.
- Chicken Alfredo with broccoli: Add sliced cooked chicken breast or thigh (about 2 cups) to the pan with the pasta and sauce to make this a more protein-packed meal.
- Spicy roasted garlic Alfredo: Toss the broccoli with 1/4–1/2 teaspoon crushed red pepper flakes before roasting, and add another pinch to the finished sauce for gentle heat throughout.
Storage & Make-Ahead
This dish is at its absolute best served immediately, but you can store leftovers. Let the pasta cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk, cream, or water to loosen the sauce, stirring often until warmed through. Avoid high heat, which can cause the sauce to separate.
To get ahead, you can roast the broccoli and garlic up to 1 day in advance. Store them in the fridge and warm them gently in the skillet before adding the cream. Grate all cheeses ahead of time and keep them refrigerated in covered containers so they are ready when you start cooking.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe): about 840 calories, 48 g fat, 26 g saturated fat, 72 g carbohydrates, 5 g fiber, 9 g sugar, 30 g protein, 980 mg sodium. These numbers are estimates and will vary based on exact ingredients and portion sizes.
