Creamy Bacon Broccoli Spaghetti with Parmesan

This creamy bacon broccoli spaghetti is the ultimate comfort food. Tender roasted broccoli, crispy bacon and al dente spaghetti are tossed in a rich, garlicky sauce made with cream cheese and Parmesan. It’s a sophisticated twist on classic Alfredo that’s sure to become a family favorite.

Ready in just 30 minutes, this dish is perfect for busy weeknights. The combination of smoky bacon, sweet roasted broccoli and creamy sauce creates a harmony of flavors that will delight pasta lovers of all ages.

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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

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Cut broccoli into bite-size pieces. Mince garlic.
2. Toss broccoli with olive oil, salt and pepper on one side of a baking sheet. Place bacon on the other side. Roast on top rack until broccoli is tender and bacon is crispy, 15-20 minutes. If bacon finishes early, remove it and continue roasting broccoli. Chop bacon into bite-size pieces.
3. Cook spaghetti in boiling water until al dente, 9-11 minutes. Reserve 1½ cups pasta water, then drain.
4. Melt 1 tablespoon butter in the pasta pot over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add cheese roux concentrate and 1 cup reserved pasta water; whisk until smooth. Cook, whisking, until slightly thickened, 2-3 minutes. Reduce heat to medium-low and whisk in cream cheese.
5. Add drained spaghetti, remaining 1 tablespoon butter and half the Parmesan to the sauce. Toss until pasta is coated and sauce is creamy, 1-2 minutes. If needed, add more pasta water a splash at a time. Season with salt and pepper.
6. Stir in bacon and broccoli. Divide among plates, sprinkle with remaining Parmesan and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, fettuccine or penne work well in this recipe.

How do I make this dish vegetarian?

Omit the bacon and add a tablespoon of olive oil or butter for richness.

Can I prepare this ahead of time?

The sauce and pasta are best fresh, but you can roast broccoli and cook bacon in advance.