Provolone and Broccoli Alfredo
Indulge in the creamy decadence of Provolone and Broccoli Alfredo, a comforting twist on the classic Alfredo pasta. This easy-to-make recipe brings together tender fettuccine, crisp broccoli florets, and a rich, velvety sauce made with shredded provolone, Parmesan, and a hint of nutmeg for extra depth. The secret to its irresistible creaminess lies in gently simmering garlic-infused heavy cream before slowly melting in the cheeses to create a perfectly smooth sauce. Tossed with al dente pasta and balanced with the bright, earthy flavor of broccoli, this dish is finished with a sprinkle of fresh parsley for a burst of freshness. Perfect for weeknight dinners or cozy gatherings, this homemade Alfredo is a restaurant-worthy meal that's ready in just 30 minutes. Customize your sauce consistency with reserved pasta water and savor every bite of this cheesy, comforting masterpiece.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 3 cups Broccoli florets
- 4 tbsp Unsalted butter
- 3 Garlic cloves, minced
- 2 cups Heavy cream
- 2 cups Provolone cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Ground nutmeg (optional)
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Add the broccoli florets to the pot during the last 3 minutes of pasta cooking time.
Reserve 1 cup of pasta cooking water, then drain the pasta and broccoli. Set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Reduce the heat to low and slowly pour in the heavy cream, stirring constantly. Let the cream warm up but do not bring it to a boil.
Gradually add the shredded provolone cheese and grated Parmesan cheese to the skillet, stirring constantly until melted and smooth.
Season the sauce with salt, black pepper, and ground nutmeg (if using). If the sauce is too thick, stir in a small amount of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Add the cooked fettuccine and broccoli to the skillet, tossing gently to coat the pasta and vegetables in the sauce.
Cook for an additional 2-3 minutes over low heat, allowing everything to combine and warm through.
Serve immediately, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
4412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.3 g | 382% | |
| Saturated Fat | 176.1 g | 880% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 5872 mg | 255% | |
| Total Carbohydrate | 274.0 g | 100% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 19.4 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2644 mg | 203% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 231 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
