Bacon Broccoli Parmesan Pasta (Print View)
Savory pasta with crispy bacon, fresh broccoli, and creamy Parmesan sauce
# Ingredient List:
→ 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
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - While the pasta cooks, cut broccoli into small florets. Add to the pasta water during the last 3 minutes of cooking. Drain together with the pasta.
03 - In a large skillet over medium heat, add olive oil and bacon. Cook, stirring occasionally, until bacon is crisp (about 5–7 minutes).
04 - Add garlic and red pepper flakes (if using) to the skillet and sauté for 1 minute until fragrant.
05 - Add the drained pasta and broccoli to the skillet. Pour in the cream and half of the Parmesan cheese. Toss to combine, adding reserved pasta water as needed to create a silky sauce.
06 - Season with salt and pepper. Serve immediately, garnished with the remaining Parmesan.
# Expert Advice:
01 -
- It comes together in under 30 minutes but tastes like something you would order at a cozy Italian restaurant
- The combination of crispy bacon and fresh broccoli creates this perfect salty fresh balance that keeps you coming back for seconds
02 -
- That pasta water is liquid gold so do not dump it down the drain until you are sure your sauce is the right consistency
- The broccoli should still have a little crunch when it hits the skillet because it will cook more as you toss everything together
03 -
- Grate your Parmesan fresh from a wedge because the flavor difference is dramatic and the melting properties are far superior
- Cut your broccoli into uniform small florets so they all cook at the same rate