250 g homemade-fettuccine
100 g Parmigiano-Reggiano cheese, freshly grated
200 ml heavy cream
1-2 сloves of garlic
100 g butter
2 tbs olive oil
Freshly grated salt, pepper, nutmeg
Cook the broccoli in a salted water until crisp-tender.Fry chopped onion and garlic in olive oil in a large sauce pan for a few minutes. Add cream and butter, turn the heat on to medium and cook until cream and butter are melted together. Reduce the heat and add the cheese, bring to a simmer, until the cheese melts. Remove from the heat. Add the salt, fresh ground pepper and nutmeg.
Bring a large pot of water to a boil, add a salt and the fettuccine, cook for 1 minute. Drain and add to a pan with sauce. Stir well, mixing the cheese in and coating all of the pasta with the sauce.
Serve immediately with broccoli, sprinkling additional slices of Parmigiano-Reggiano cheese and roasted almond slices on top.