Pin It This satisfying pasta brings together crispy diced bacon, bright broccoli florets, and a velvety Parmesan cream sauce. The dish comes together in under 30 minutes, making it ideal for busy weeknights when you want something hearty without spending hours in the kitchen.
The sauce develops its silky texture by combining heavy cream with freshly grated Parmesan and a splash of reserved pasta water. Red pepper flakes add optional warmth, while garlic provides aromatic depth. The result is a balanced, creamy dish that's both comforting and surprisingly fresh.
The smell of bacon rendering in a skillet stops me in my tracks every single time. I discovered this pasta on a Tuesday when the refrigerator held nothing but odds and ends—a bit of bacon, half a head of broccoli, some cream nearing its date. Now it is the meal I make when I want something rich but quick, when I am tired but still want real food on the table.
Last winter my sister came over after a rotten day at work. I put a pot of water on, cooked the bacon until the kitchen smelled like comfort, and we stood at the counter eating this straight from the skillet. She told me it was exactly what she needed. Sometimes the simplest food is the one that stays with you.
Ingredients
- 350 g (12 oz) penne or fusilli pasta: The ridges catch the sauce beautifully, and short pasta feels more comforting somehow
- 150 g (5 oz) bacon, diced: Thick cut yields more flavor, but regular works perfectly fine
- 300 g (10 oz) broccoli florets: Cut them small so they cook through in just a few minutes
- 60 g (2/3 cup) freshly grated Parmesan cheese: Buy a wedge and grate it yourself—pre grated does not melt the same way
- 120 ml (1/2 cup) heavy cream: Makes the sauce silky without being too heavy
- 2 tbsp olive oil: Helps the bacon cook evenly and prevents sticking
- 2 cloves garlic, minced: Fresh garlic is best here—powder cannot compare
- 1/2 tsp crushed red pepper flakes: Optional but adds a lovely warmth
- Salt and freshly ground black pepper: Taste as you go, especially since the bacon brings salt
Instructions
- Boil the pasta water:
- Bring a large pot of salted water to a rolling boil. Generous salt makes the pasta itself taste better.
- Cook the pasta:
- Add pasta and cook until just shy of al dente, about 2 minutes less than package directions.
- Add the broccoli:
- Drop broccoli florets into the boiling water during the last 3 minutes. Drain everything together, reserving 120 ml (1/2 cup) of the cooking water first.
- Crisp the bacon:
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add bacon and cook until crisp and browned, about 5 to 7 minutes.
- Add aromatics:
- Stir in garlic and red pepper flakes. Cook just 1 minute until fragrant but not burned.
- Combine everything:
- Add drained pasta and broccoli to the skillet. Pour in cream and half the Parmesan. Toss vigorously, adding pasta water as needed to create a silky sauce that clings to each piece.
- Season and serve:
- Taste and adjust salt and pepper. Serve immediately with extra Parmesan on top.
Pin It This pasta has become my go to for friends who claim they do not like broccoli. Something about the bacon and cream changes everything. Last month I served it to a skeptical dinner guest who asked for seconds.
Making It Your Own
A splash of lemon juice right before serving cuts through the richness and brightens everything. I learned this trick by accident when squeezing lemon over leftovers and now I never serve it without.
What To Serve With It
A crisp white wine like Pinot Grigio pairs beautifully with the creamy sauce. A simple green salad with a vinaigrette balances the richness perfectly.
Getting Ahead
You can cook the bacon and chop the broccoli earlier in the day, but I recommend making the sauce fresh. Cream sauces do not reheat as gracefully as other dishes.
- The pasta continues absorbing sauce as it sits, so it may need a splash more cream when reheating
- Mushrooms or peas make excellent additions if you want more vegetables
- Turkey bacon works but you may need to add a bit more olive oil for the same richness
Pin It Some meals are just good, and some meals feel like a warm blanket. This pasta is the latter.
Recipe Questions & Answers
- → Can I make this dairy-free?
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Substitute the heavy cream with full-fat coconut cream or a dairy-free cream alternative. Use nutritional yeast or vegan Parmesan instead of traditional Parmesan cheese.
- → What pasta shapes work best?
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Penne and fusilli are excellent choices because their ridges and curves hold the creamy sauce well. Other short pasta like rigatoni, gemelli, or farfalle also work beautifully in this dish.
- → Can I use frozen broccoli?
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Yes, frozen broccoli works well. Thaw it first and pat dry to prevent watering down the sauce. Add it during the last 2 minutes of pasta cooking time rather than 3 minutes.
- → How do I store leftovers?
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Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or pasta water to restore the sauce's creamy consistency.
- → Can I add other vegetables?
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Absolutely. Sautéed mushrooms, spinach, peas, or sun-dried tomatoes complement the flavors nicely. Add leafy greens like spinach at the end just until wilted.
- → Is the sauce too rich?
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The cream creates richness, but the broccoli and red pepper flakes provide balance and freshness. You can reduce the cream to 80ml and increase pasta water slightly for a lighter version.
