Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.

While the pasta cooks, melt butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Add the finely chopped broccoli to the skillet with a splash of water. Cover and steam for 3–4 minutes until tender.

Remove the lid and pour in the heavy cream. Bring to a gentle simmer.

Whisk in the Parmesan cheese, salt, black pepper, and red pepper flakes. Stir until the cheese is melted and the sauce has thickened slightly.

Drain the pasta (reserving ½ cup of water) and add the pasta directly to the skillet.

Toss to coat thoroughly, adding a splash of pasta water if the sauce is too thick.

Serve immediately with extra Parmesan and black pepper on top.