Creamy Garlic Parmesan Spaghetti with Roasted Broccoli and Bacon

If you love creamy pasta dishes, this one is for you. Tender spaghetti is tossed in a luscious sauce made with cream cheese, parmesan and garlic herb butter, then loaded with roasted broccoli and crispy bacon. It’s a satisfying meal that feels indulgent but is surprisingly simple to make.

Every bite is packed with flavor-the roasted broccoli adds a slight char, the bacon brings a smoky crunch and the creamy sauce coats every strand of pasta. This dish is sure to become a family favorite.

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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

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

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry produce. Cut broccoli florets into bite-size pieces, if necessary.
2. Toss broccoli on one side of a baking sheet with a drizzle of olive oil; season with salt and pepper. Place bacon on empty side of sheet. (For 4 servings, divide between 2 baking sheets; roast bacon on top rack and broccoli on middle rack.) Roast on top rack until broccoli is tender and bacon is crispy, 15-20 minutes. (TIP: If bacon is done before broccoli, remove from sheet and continue roasting broccoli.) Once bacon is cool enough to handle, chop into bite-size pieces.
3. While everything roasts, add spaghetti to pot of boiling water. Cook until al dente, 9-11 minutes. Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain.
4. Once bacon and broccoli are done, heat pot used for pasta over medium heat. Add cheese roux and 1 cup reserved pasta cooking water (1½ cups for 4 servings); whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes. Lower heat to medium low and whisk in cream cheese to combine.
5. Add spaghetti, garlic herb butter and half the Parmesan (save the rest for serving) to pot with sauce. Cook, tossing, until butter has melted and pasta is coated in a creamy sauce, 1-2 minutes. (TIP: If necessary, stir in more reserved pasta cooking water a splash at a time.) Taste and season with salt and pepper.
6. Stir bacon and broccoli into pasta; divide pasta between 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 a bit more olive oil or butter for richness. You can also add roasted mushrooms for an umami boost.

Can I prepare this ahead of time?

The sauce is best fresh, but you can cook the pasta and roast the broccoli and bacon in advance. Reheat and toss with the sauce just before serving.