Creamy Broccoli Spaghetti Recipe

Rinse the broccoli, separate the florets and cut the stems into small cubes.

Cook for about 10 minutes in boiling salted water, drain, and keep the cooking water in a separate bowl.

In a pan, heat 3 tablespoons of olive oil and the crushed garlic clove, add the anchovy fillets and mix well.

Sauté the spaghetti in the skillet over high heat for 3 minutes.

Add the broccoli with a little cooking water and mix well with a wooden spatula.

Sauté for 5 minutes while continuing to stir and adding a little cooking water if necessary so that the broccoli becomes creamy.

To finish, serve with grated pecorino.