Bacon Broccoli and Parmesan Pasta (Print Version)
Crispy bacon and fresh broccoli tossed with penne in a creamy Parmesan sauce
# What You 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
# Preparation 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 Advice:
01 -
- The sauce comes together in minutes but tastes like something you waited all day for
- That crispy bacon and tender broccoli combo just works every single time
02 -
- That reserved pasta water is liquid gold do not skip it
- The sauce keeps thickening off the heat so remove from heat while it still looks slightly loose
03 -
- Cut your broccoli into same size pieces so they all finish cooking at the same time
- Warm your cream slightly before adding it to prevent the sauce from breaking