Cut the broccoli stems into strips, and throw away the hard stems. Julienne the ham, garlic, and onion.
Boil plenty of water and add salt (not listed; not needed for fettuccine). Add the pasta and broccoli and boil.
Add olive oil and garlic to a pan and cook on low heat until fragrant, then add the onions. When the onion has turned transparent, add the ham.
Add the cream cheese, 30 ml of pasta water, and the soup stock to Step 3. Mix the cheese well (if the pasta isn't done, stop the heat).
On low heat, add the boiled and drained pasta and the broccoli, and mix the broccoli while breaking it up. Sprinkle Krazy Salt and toss.
Plate and you're finished. Sprinkle powdered cheese on top to your liking.
User "Nekozame" made a different version using pizza cheese instead of cream cheese. Looks delicious, and using cheese you have stocked in your fridge is a simpler twist.
Story Behind this Recipe
I'd never really bought fettuccine pasta before. I bought it to make one of the Cookpad recipes. It was written on the instructions that fettuccine goes nicely with rich sauces, and as I had broccoli, ham, and cream cheese in my refrigerator I decided to try and make this recipe.
The broccoli is cooked until soft as it's part of the sauce. If you'd like to retain the crunch, as the stems don't heat well and don't break up, cut off the root, reduce the boiling time by half, etc. Adjusting in various ways.