Bacon Broccoli Parmesan Pasta (Print Version)
Savory pasta with crispy bacon, fresh broccoli, and silky Parmesan cream 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
# How-To Steps:
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 Tips:
01 -
- The sauce comes together in minutes using just cream and Parmesan
- Bacon and broccoli were meant to be together in pasta form
02 -
- The pasta water is crucial for transforming the cream into a silky sauce that actually clings to the pasta
- Adding broccoli to the boiling water saves you a separate step and keeps everything on schedule
03 -
- Cook the bacon longer than you think you need to for maximum crispiness
- Reserve extra pasta water just in case your sauce needs loosening