This delicious creamy bacon and broccoli pasta dish comes together so easily at home!
It’s creamy, comforting, and full of flavor, but still light enough that you don’t feel weighed down after eating it. The garlic, Parmesan, and bacon create a rich savory base, while the broccoli adds just the right amount of freshness to balance everything out. So good!
When I want something that feels like restaurant quality without a ton of effort, this is one of my go-to meals. It’s perfect for a cozy date night at home, but it’s also one of those dishes that everyone will love – kids included!
I love serving it with a crisp side salad and a glass of white wine. You can add some warm bread with butter or a slice of garlic bread to turn it into a full, satisfying meal. But it’s great simply on its own.
Why You’ll Love This Creamy Bacon and Broccoli Pasta
Creamy and rich, yet still feels balanced and not overly heavy
Simple ingredients that come together quickly
Feels like a restaurant-quality meal at home
Perfect for both weeknights and date nights
Family-friendly
Easy to customize with different types of pasta
Ingredients
Pappardelle pasta: Wide, ribbon like noodles that hold the creamy sauce
Bacon: Adds savory depth and richness (plus bacon really does make everything better!)
Broccoli: Brings freshness and balance
Garlic: The savory backbone of the dish
Half-and-half: Creates a creamy, lighter sauce
Fresh Parmesan cheese: Melts effortlessly into the warm sauce
Seasonings: A touch of salt, freshly ground black pepper, and red pepper flakes
A Note on the Pasta
I love using pappardelle for this recipe. It’s a wide, ribbon-like pasta from Tuscany, Italy, and it pairs so well with rich and creamy sauces.
The thicker noodles help soak up all of that yummy sauce, making every bite so satisfying. I especially like buying the kind that come in nests. They cook up perfectly.
Fun fac: the name pappardelle comes from the Italian verb “pappare”, which literally means “to gobble up” … which is exactly what you’ll do with this dish!
That said, you can definitely substitute other pastas such as tagliatelle, fettucine, linguine, thick spaghetti, or penne pasta. Just stick with a thicker pasta rather than thin ones like angel hair.
How to Make Creamy Bacon and Broccoli Pasta
Boil Water: Bring a large pot of generously salted water to a boil.
Cook Bacon: In a large skillet, cook bacon until crisp. Chop into 1/2 inch pieces and set aside.
Reserve Fat: Remove excess bacon grease, leaving 1-2 tablespoons along with the browned bits.
Add Garlic: Stir in fresh minced garlic and sauté until fragrant, about 30 seconds.
Build Sauce: Pour in the half-and-half, scraping up all those flavorful browned bits.
Season: Add a pinch of freshly ground black pepper and red pepper flakes.
Cook Broccoli: Add broccoli and bring to a low simmer, cooking for 3 to 4 minutes until tender.
Cook Pasta: Cook pasta until al dente. Drain, reserving a half to one cup of the pasta water before draining.
Combine: Add pasta to the skillet and toss to coat.
Finish Sauce: Stir in freshly shredded Parmesan until melted and creamy, adding a splash or two of pasta water as needed. If needed, add a pinch of salt to taste.
Serve: Gently fold in the cooked bacon. Serve immediately with extra Parmesan and freshly cracked pepper.
Pro Tips
Salt your pasta water well! I add a generous amount of Kosher salt.
Don’t forget to reserve some pasta water before you drain the pasta. The starch helps create the silky sauce you want.
Use fresh garlic! It makes a noticeable difference in flavor.
Shred your own Parmesan. It melts better and gives a smoother texture.
Don’t skip the bacon fat. Those browned bits are packed with flavor.
How to Serve Creamy Bacon and Broccoli Pasta
This pasta dish is best served warm, right after it comes together when the sauce is at its creamiest. Serve with a crisp side salad or warm bread (or both if you want a heartier meal). This dish pairs really well with a chilled glass of white wine.
Frequently Asked Questions
Can I use a different type of pasta?
Yes. Pappardelle is ideal, but any thicker pasta will work well.
Can I use heavy cream instead of half-and-half?
You can – this will create an even richer, heavier sauce. I use half-and-half since it has just the right creaminess but is still light.
Why is my sauce too thick?
Add another splash of the reserved pasta water, about a tablespoon at a time, until it loosens up to your preference.
Can I use frozen broccoli?
Absolutely. You can use fresh or frozen florets.
Can I make this without bacon?
Bacon adds a lot of flavor, so I highly recommend it. You could substitute with pancetta. If you do omit it completely, add about a tablespoon of oil (such as olive oil) before sautéing the garlic.
Creamy Bacon and Broccoli Pasta
Equipment
- Large Pot (5 to 6 quart, for boiling pasta)
- 12-inch cast iron or large skillet
- cheese grater
Ingredients
- 8 oz pasta (pappardelle works beautifully, but any pasta will do)
- 4 slices bacon (chopped into ½-inch pieces)
- 2 cups broccoli florets (1 bag frozen or about 1 small head)
- 1 cup half-and-half
- ½ cup Parmesan cheese (freshly grated, plus more for garnish)
- 2 garlic cloves (peeled and minced)
- ¼ tsp freshly ground black pepper (plus more to taste)
- 1 pinch of red pepper flakes (optional)
- salt (to taste)
Instructions
- Bring a large pot of salted water to a boil. Cook the past according to package directions until al dente. Drain, reserving ½ to 1 cup of starchy pasta water for the sauce.
- While the pasta is cooking, place a 12-inch cast-iron skillet over medium heat. Add the bacon and cook, flipping at least once, until crisp and browned.
- Remove the bacon to a paper-towel lined plate. Carefully pour off the excess grease, leaving about 1 to 2 tablespoons in the skillet. Keep those flavorful browned bits in the pan – that's where the flavor lives!
- Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds. Do not let it brown or it will become bitter.
- Pour in the half-and-half. Use a wooden spoon to gently scrape the bottom of the pan to release the browned bits from the bacon.
- Stir the broccoli florets into the sauce and simmer for 2 to 3 minutes until the broccoli is bright green and starting to get tender. Do not overcook or the broccoli will get mushy.
- While broccoli is simmering, chop the cooled bacon into ½ pieces.
- Stir in the black pepper and red pepper flakes. Let the sauce simmer uncovered for another 2 to 3 minutes until it begins to thicken.
- Add the cooked pasta directly into the skillet. Sprinkle the grated Parmesan over the top and toss to coat.
- Add a splash or two of the reserved pasta water until it reaches a silky consistency. You can add more, a tablespoon at a time, until the sauce reaches a consistency of your preference.
- Gently fold in the crispy chopped bacon at the very end.
- Serve immediately. Garnish with extra Parmesan and a final crack of fresh black pepper. If needed, add a pinch of salt to taste.
Notes
Make ahead:
- Chop fresh broccoli ahead of time.
- Chop the bacon in advance, storing in the fridge. Cook, stirring occasionally, using a slotted spoon to remove from pan once crispy.
- Mince garlic in advance.
- Shred fresh Parmesan and store refrigerated until ready to use.
To store:
- Refrigerate in an airtight container for up to 3 days.
To reheat:
- Warm on low on the stove or in the microwave, adding a splash of half-and-half or milk to help loosen the sauce.
- Stir well while reheating to bring the sauce back together.
Did You Make This Recipe?
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