1-Bring a large pot of salted water to a boil. Add the 16 oz of dry fettuccine and cook for about 8-10 minutes until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the noodles.

2-Make the sauce: In the same pot, melt the 4 Tbsp of butter over medium heat. Add the 1 clove of minced garlic and sauté until fragrant, about 1 minute. Sprinkle in the 4 Tbsp of all-purpose flour and stir for 2-3 minutes to form a roux.

3-Incorporate milk: Gradually whisk in the 3 cups of milk, scraping the bottom to avoid lumps. Bring to a gentle simmer and whisk until the sauce thickens, about 3-5 minutes.

4-Finish the sauce: Remove from heat and stir in the 1 cup of grated Parmesan cheese, 1/8 tsp of ground nutmeg, and a generous pinch of salt. Add black pepper to taste. The sauce should be a bit saltier now since it’ll mix with the pasta.

5-Combine: Return the drained pasta and 16 oz of thawed broccoli florets to the pot. Toss everything together, using the reserved pasta water if needed to loosen the sauce. Serve right away, maybe with extra Parmesan on top.