Bacon Broccoli Parmesan Pasta (Printable)

Crispy bacon, fresh broccoli, and Parmesan create this creamy Italian-inspired pasta ready in 30 minutes.

# What You 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. During the last 3 minutes of cooking, add broccoli florets. Reserve 1/2 cup pasta water before draining.
02 - In a large skillet over medium heat, add olive oil and diced bacon. Cook, stirring occasionally, until bacon is crisp and rendered, approximately 5–7 minutes.
03 - Add minced garlic and red pepper flakes to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add the drained pasta and broccoli to the skillet. Pour in heavy cream and half of the Parmesan cheese. Toss vigorously to combine, adding reserved pasta water as needed to achieve a silky, clinging sauce.
05 - Season generously with salt and freshly ground black pepper. Serve immediately while hot, garnished with remaining Parmesan cheese.

# Expert Suggestions:

01 -
  • The way the crispy bacon and fresh broccoli play off each other is magic—salty, smoky, and bright all at once
  • It comes together in thirty minutes but tastes like something you spent much longer thinking about
02 -
  • Do not skip reserving the pasta water—that starchy liquid is what transforms the cream into a cohesive sauce instead of a puddle
  • Add the cream off the heat to prevent it from separating, then return the pan to low heat just to warm everything through
03 -
  • Cut your bacon into cold pieces before cooking for more even crisping
  • Grate your Parmesan from a wedge if possible—the pre-grated stuff has anti-caking agents that prevent smooth melting

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