Bacon Broccoli and Parmesan Pasta (Printable)
Crispy bacon meets tender broccoli in a creamy Parmesan-coated pasta for a quick 30-minute meal.
# 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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. During the final 3 minutes, add broccoli florets to the boiling water. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add diced bacon and cook, stirring occasionally, until crispy and browned, approximately 5-7 minutes.
03 - Add minced garlic and red pepper flakes (if using) to the rendered bacon fat. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add drained pasta and broccoli to the skillet. Pour in heavy cream and half the Parmesan cheese. Toss thoroughly to coat, adding reserved pasta water as needed to achieve a silky consistency.
05 - Season with salt and freshly ground black pepper to taste. Serve immediately, topped with remaining Parmesan cheese.
# Cooking Tips:
01 -
- The way crispy bacon and fresh broccoli play together is honestly magic
- Ready in under 30 minutes but tastes like something you planned all week
- The creamy Parmesan sauce coats every single bite perfectly
02 -
- That pasta water is liquid gold. Do not skip it. The starch helps the cream and cheese cling to the pasta instead of sliding off.
- Work quickly once you add the cream. The sauce tightens up fast as it cools, so have everything ready before you start.
03 -
- Grate your Parmesan from a wedge if you possibly can. The flavor difference is huge and it melts so much better.
- Turn the heat under the skillet down to low when you add the cream. High heat makes cream separate and turn grainy.