Creamy Bacon and Broccoli Spaghetti with Parmesan

If you love creamy pasta dishes, this recipe is about to become a new favorite. Imagine tender spaghetti coated in a velvety sauce made with cream cheese, Parmesan and garlic herb butter, then tossed with crispy bacon and roasted broccoli. Every bite is packed with flavor and texture.

Best of all, this dish comes together in about 30 minutes using simple ingredients. The broccoli is roasted until tender and caramelized, while the bacon turns perfectly crisp. The creamy sauce comes together quickly in the same pot used for the pasta, making cleanup a breeze.

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Ingredients

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with a rack in the top position. Bring a large pot of salted water to a boil. Wash and dry the broccoli, then cut into bite-size pieces if needed.
2. On a baking sheet, toss the broccoli with olive oil, salt and pepper. Place the bacon strips on the other side of the sheet. Roast on the top rack until the broccoli is tender and the bacon is crispy, 15-20 minutes. If the bacon finishes early, remove it and continue roasting the broccoli. Let the bacon cool, then chop into bite-size pieces.
3. Add the spaghetti to the boiling water and cook until al dente, 9-11 minutes. Reserve 1½ cups of pasta water, then drain the spaghetti. Keep the empty pot handy.
4. In the same pot over medium heat, add the cheese roux concentrate and 1 cup of reserved pasta water. Whisk until combined and cook until slightly thickened, 2-3 minutes. Reduce heat to medium-low and whisk in the cream cheese until smooth.
5. Add the drained spaghetti, garlic herb butter and half of the Parmesan to the pot. Toss until the butter melts and the pasta is evenly coated in creamy sauce, 1-2 minutes. If needed, add more pasta water a splash at a time. Season with salt and pepper to taste.
6. Stir the chopped bacon and roasted broccoli into the pasta. Divide among plates, sprinkle with remaining Parmesan and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like fettuccine or linguine works well. Adjust cooking time according to package directions.

How do I make this dish vegetarian?

Omit the bacon and add roasted mushrooms or sun-dried tomatoes for a savory boost. You may need to adjust seasoning.

Can I prepare this recipe ahead of time?

The sauce is best fresh, but you can roast the broccoli and cook the bacon in advance. Reheat gently and toss with freshly cooked pasta.