Creamy Broccoli Fettuccine Alfredo

Bring a large pot of salted water to a boil and cook your fettuccine according to package instructions. Drain the pasta, reserving 1 cup of pasta water for later use. Set aside.

Meanwhile, steam the broccoli florets until just tender, then set aside.

Melt the unsalted butter in a large pan over medium-high heat.

Stir in the all-purpose flour to create a roux, and cook for about a minute, stirring continuously.

Slowly whisk in the heavy cream.

If the sauce is too thick, add reserved pasta water, one tablespoon at a time, to achieve desired consistency.

Season the sauce with black pepper and minced garlic.

Bring the sauce to a simmer, then mix in shredded Italian cheese blend. Adjust thickness with pasta water, if needed.

Add the cooked fettuccine and steamed broccoli to the sauce, gently tossing to combine.

Serve the Creamy Broccoli Fettuccine Alfredo immediately and enjoy!