Go Back
Bacon Broccoli Pasta Recipe
Ash Tyrrell

Bacon Broccoli Pasta Recipe

I have to tell you, making this bacon broccoli pasta was such a delight! I’ve tried my fair share of pasta dishes, but the combination of crisp bacon, tender broccoli, and creamy sauce blew me away.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 12 ounces of pasta I prefer penne or fusilli for this dish—they hold the sauce beautifully
  • 6 slices of thick-cut bacon for the crispest texture, I cook it slowly
  • 2 cups of fresh broccoli florets avoid frozen if possible, as fresh broccoli cooks evenly and tastes sweeter
  • 2 tablespoons of olive oil extra virgin adds depth to the flavor
  • 3 cloves garlic minced (fresh garlic gives a bright punch compared to pre-minced)
  • 1 cup heavy cream for a rich and velvety sauce; half-and-half works if you want it lighter
  • 1/2 cup grated Parmesan cheese always grate fresh for the best flavor
  • 1/4 teaspoon red pepper flakes optional, for a subtle kick
  • Salt and black pepper to taste

Method
 

  1. Start by boiling your pasta in salted water according to the package instructions. I always taste a piece before draining to make sure it’s perfectly al dente. Once cooked, drain and set aside, reserving a little pasta water for the sauce.
  2. While the pasta cooks, fry the bacon in a skillet over medium heat until crispy. I like to remove the bacon and drain it on paper towels, leaving the rendered fat in the pan—it adds incredible flavor to the broccoli and sauce.
  3. Add olive oil to the skillet with bacon fat and sauté the broccoli for 3–4 minutes until tender-crisp. Toss in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
  4. Reduce heat to low and stir in the heavy cream and Parmesan. I like to mix in a bit of the reserved pasta water to loosen the sauce if needed. Let it simmer until thickened slightly, then season with salt and pepper.
  5. Add the drained pasta and crispy bacon to the skillet. Toss everything gently so the sauce coats the pasta evenly. I always taste at this stage and adjust seasoning if necessary.
  6. Transfer the pasta to a serving dish and sprinkle extra Parmesan on top. I like adding a touch of black pepper or fresh parsley for color. Serve immediately while warm for the best flavor and texture.

Notes

  • I like to cook the bacon slowly to get it evenly crispy without burning.
  • Reserving pasta water is crucial—it helps the sauce cling to the pasta beautifully.
  • Don’t overcook broccoli; it should remain slightly crisp for texture.
  • Freshly grated Parmesan makes a huge difference in flavor.
  • If you want a richer flavor, I sometimes sauté a small onion with the garlic.