Bacon Broccoli and Parmesan Pasta (Print Version)
A creamy Italian-inspired pasta featuring crispy bacon, tender broccoli, and savory Parmesan sauce.
# What You’ll Need:
→ Pasta
01 - 12 oz penne or fusilli pasta
→ Meats
02 - 5 oz bacon, diced
→ Vegetables
03 - 10 oz broccoli florets
→ Dairy
04 - 2/3 cup freshly grated Parmesan cheese, plus extra for serving
05 - 1/2 cup heavy cream
→ Pantry & Seasoning
06 - 2 tbsp olive oil
07 - 2 cloves garlic, minced
08 - 1/2 tsp crushed red pepper flakes (optional)
09 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Bring a large pot of salted water to a boil over high heat.
02 - Add pasta and cook according to package directions until al dente. During the last 3 minutes of cooking, add broccoli florets to the pot. Reserve 1/2 cup of pasta water before draining.
03 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced bacon and cook, stirring occasionally, until crisp and golden, about 5–7 minutes.
04 - Stir in minced garlic and red pepper flakes if using. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
05 - Add the drained pasta and broccoli to the skillet. Pour in heavy cream and half of the Parmesan cheese. Toss thoroughly to combine, adding reserved pasta water as needed to achieve a silky, coating sauce.
06 - Taste and adjust seasoning with salt and pepper as needed. Serve immediately, sprinkled with remaining Parmesan cheese.
# Expert Tips:
01 -
- The way crispy bacon and fresh broccoli balance rich and bright in every single bite
- A restaurant worthy creamy sauce that comes together in under thirty minutes
02 -
- Never skip reserving that pasta water because it is the difference between sauce and soup
- Add cream off the heat to prevent separating and grainy texture
03 -
- Grate your Parmesan from a wedge instead of buying pre grated for better melting
- Cook bacon slightly longer than you think necessary because it softens when added to pasta