1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente.2. In the last 2 minutes of cooking, add the broccoli florets to the pot with the pasta.3. While the pasta cooks, make the sauce. In a large, deep skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.4. Pour in the heavy cream, whisking to combine. Bring to a gentle simmer (do not boil) and cook for 3-5 minutes, stirring occasionally, until it thickens slightly.5. Reduce the heat to low. Gradually add the grated Parmesan cheese, whisking constantly until the cheese is melted and the sauce is smooth.6. Stir in the nutmeg, salt, and pepper.7. Reserve 1/2 cup of pasta water, then add the cooked fettuccine and broccoli directly to the skillet with the sauce (using tongs is best).8. Toss the pasta and broccoli in the sauce vigorously for 1-2 minutes, adding a splash of the reserved pasta water if the sauce is too thick.9. Serve immediately, topped with extra Parmesan cheese and black pepper.