Fettuccine with Broccoli

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4 ounces olive oil

12 cloves garlic, peeled and coarsely minced

1 pound broccoli florets, washed and blanched

2 pounds fresh fettuccine, cooked al dente in boiling, salted water, rinsed and drained, recipe follows

12 ounces store-bought Mornay sauce

Salt and freshly ground black pepper

5 ounces freshly grated Romano

Basic Pasta Recipe:

12 ounces semolina flour

12 ounces bread flour

1 tablespoons salt

8 ounces water, as needed

2 eggs