Cook your fettucine/pasta as directed (1/2 - 1#), leaving it al dente.
Steam one # of broccoli florets (trim stems off & save for something else). Drain and set aside.
While the pasta is cooking - in a saucepan, melt 4 Tblsp. butter add 2 Tblsp. olive oil. Over med. heat, saute 1/4 c. minced onion and 8 cloves minced garlic - cook until SOFTENED, but not browned.
Add 1-1/2 cup heavy (whipping cream), stir. Season with S&P (to taste) and a dash of cayenne. Stir in 1 cup grated parmesan. You may want to add another 1/2-1 cup heavy cream (& test for seasoning) ... stir in the reserved broccoli.
Toss sauce over cooked pasta.
