Michelle's Birthday Fettuccine with Broccoli and Bruschetta

Alfredo's Fettuccine Sauce from The Cook's Encyclopedia of Pasta by Jeni Wright

1/4 c. butter
scant 1 cup panna da cucina or heavy cream
2/3 c. freshly grated Parmesan cheese, plus extra to serve
12 ounces fresh fettuccine
salt and ground black pepper

Melt the butter in a large saucepan or skillet. Add the cream and bring to a boil. Simmer for 5 minutes, stirring, then add the Parmesan, with salt and pepper to taste, and turn off the heat under the pan. Serve over pasta and steamed broccoli.