Preheat your oven to 220°C (430°F). Toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper, spreading them evenly on a baking sheet. Roast for 20-25 minutes until the edges are deep golden and crispy, with a smoky aroma filling your kitchen.
While the broccoli roasts, bring a large pot of salted water to a boil. Add your pasta and cook until just al dente, about 1 minute less than package instructions. Drain, reserving about half a cup of pasta water for later.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until you smell a nutty aroma and see the garlic turn slightly golden.
Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and cook for 2-3 minutes, until the sauce thickens slightly and becomes silky. If it gets too thick, loosen with a splash of the reserved pasta water.
Add the roasted broccoli to the skillet, gently folding it into the creamy sauce. Then, add the drained pasta and toss everything together until well coated. Squeeze in fresh lemon juice for brightness, adjusting salt and pepper to taste.
Cook for another minute over low heat to let the flavors meld. Taste and adjust seasoning if needed. Serve immediately, sprinkled with extra Parmesan and a drizzle of olive oil for an extra layer of richness.
