Stir in grated Parmesan and Pecorino Romano cheese, heavy cream, finely grated garlic, kosher salt, freshly grated nutmeg, and black pepper. Simmer, stirring frequently, until the sauce thickens ...

Dampen your hands with water before forming your meatballs. This will help keep the meat stick together rather than to your hands. If using “salt-packed” capers Giada recommends thoroughly rinsing ...

Line a roasting pan with parchment, rub with a little olive oil and finely grate over half the Parmesan in an even layer, covering enough space to sit the broccoli halves on top, cut side down.

Make the sauce. While the pasta is boiling, melt unsalted butter in a large skillet. Stir in grated Parmesan and Pecorino Romano cheese, heavy cream, finely grated garlic, kosher salt, freshly grated ...