Creamy Bacon and Broccoli Pasta
This creamy broccoli, bacon, and Parmesan pasta combines tender pappardelle pasta, crisp bacon, and a silky garlic cream sauce for a comforting yet balanced dish that feels restaurant-worthy but is simple enough for home cooking.
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.