Bacon Broccoli Parmesan Pasta (Printable Version)
Crispy bacon meets tender broccoli in a silky Parmesan cream sauce over perfectly cooked penne pasta—a comforting 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
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 instructions until al dente. Cut broccoli into small florets and add to pasta water during last 3 minutes of cooking. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in large skillet over medium heat. Add diced bacon and cook, stirring occasionally, until crisp (5-7 minutes).
03 - Add minced garlic and red pepper flakes to skillet. Sauté for 1 minute until fragrant.
04 - Add drained pasta and broccoli to skillet. Pour in cream and half the Parmesan. Toss to combine, adding reserved pasta water as needed for silky consistency. Season with salt and pepper. Serve immediately with remaining Parmesan.
# Expert Hints:
01 -
- The crispy bacon creates this incredible savory base that makes broccoli actually exciting
- Everything comes together in one skillet while the pasta boils, so minimal cleanup
- The creamy parmesan sauce clings to every curve of the pasta perfectly
02 -
- Pasta water is liquid gold—the starch helps the sauce cling perfectly to every piece
- Don't overcrowd the pan when cooking bacon or it will steam instead of crisp up nicely
03 -
- Pre-cut your bacon while it's still cold from the fridge—it slices so much cleaner
- Use room temperature cream so it incorporates smoothly instead of separating