Bacon Broccoli Parmesan Pasta (Printer-Friendly)

Creamy pasta with crispy bacon, tender broccoli, and Parmesan in a silky 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 Make It:

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 silky parmesan cream sauce comes together in minutes but tastes like it simmered all afternoon
  • Crisp bacon and tender broccoli make every bite interesting, no monotony here
  • Everything happens in one pan while pasta cooks, meaning minimal cleanup
02 -
  • Adding cream to a ripping hot skillet can cause it to separate immediately, reduce the heat first
  • The pasta water measurement matters, too little makes the sauce greasy and too much makes it thin
  • Broccoli continues cooking in the hot sauce, so keep it slightly crisper than you would serve plain
03 -
  • Grate your parmesan from a wedge rather than buying pre grated, the melting difference is immediate
  • If the sauce tightens up before serving, splash in a little more pasta water and toss over gentle heat

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