After washing and separating the broccoli florets, add them to a pan with whole, crushed garlic cloves and chili pepper sautéed in olive oil. Cover and cook for 5 minutes.

Add the sliced porcini mushrooms to the pan with the broccoli florets. Season with salt. Cook for another 8 to 10 minutes, adding a little water if needed.

For the last 3 minutes, add the tomatoes and parsley. Meanwhile, cook the fettuccine in a pot of boiling salted water for 6 to 8 minutes.

Drain the pasta and toss it with a little Pecorino Romano, olive oil, and some of the pasta cooking water. Plate and sprinkle with black pepper.