Method

• Prep the broccoli Romanesco by removing the exterior leaves and core, and separating it into bite-sized florets
• Wash the florets and then blanch them in a large pot of boiling, salted water until they just turn tender (about 3 minutes)
• Shock them in an ice bath or very cold water to stop the cooking
• Set aside
• Bring a large pot of salted water to boil, and add the pasta
• Cook until al dente, giving it a stir every once in a while to keep the pasta from sticking together
• Place the finely grated Pecorino and Parmigiano in a medium bowl, this will be made into a sauce
• Slice the garlic as thin as you can and sauté in 1 tablespoon of olive oil until lightly toasted
• The garlic slices will brown quickly so be careful not to let them burn
• Add the Romanesco florets and a pinch of salt, and sauté briefly, coating them in the olive oil
• Set aside until the pasta is done cooking
• Drain the pasta, reserving 1 1/2 cups of the cooking water
• Return the pasta to the empty pot
• Slowly whisk 1 cup reserved pasta cooking water into the finely grated Pecorino and Parmigiano until smooth
• Whisk in cream, 2 teaspoons olive oil, and black pepper
• Gradually pour cheese mixture over pasta, tossing to coat
• Let pasta rest 1 to 2 minutes, tossing frequently
• The sauce will thicken a bit as it sets
• If it is too thick, add more of the reserved pasta water
• Toss in the Romanesco
• Salt to taste
• Top with coarsely grated Pecorino and enjoy immediately!