Creamy Bacon and Broccoli Linguine with Parmesan

This creamy bacon and broccoli linguine is a dreamy twist on classic Alfredo. Roasted broccoli adds a touch of sweetness, while crispy bacon brings smoky crunch. The sauce is rich, garlicky and loaded with Parmesan cheese.

Best of all, this recipe uses gluten-free linguine, so everyone can enjoy a comforting bowl of pasta. Ready in just 30 minutes, it’s perfect for a quick yet impressive dinner.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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. Wash and dry produce. Cut broccoli 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. Roast on top rack until broccoli is tender and bacon is crispy, 15-20 minutes. 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. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1½ cups pasta cooking water, then drain. Keep empty pot handy.
4. Heat pot used for pasta over medium heat. Add cheese roux and 1 cup reserved pasta cooking water; whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes. Reduce heat to medium low and whisk in cream cheese.
5. Add drained spaghetti, garlic herb butter and half the Parmesan to pot with sauce. Toss until butter has melted and pasta is coated in a creamy sauce, 1-2 minutes. If necessary, stir in more pasta cooking water a splash at a time. Taste and season with salt and pepper.
6. Stir bacon and broccoli into pot with pasta. Divide pasta between plates. Sprinkle with remaining Parmesan and serve.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, you can substitute regular linguine or spaghetti. Cook according to package directions until al dente.

Can I make this dish dairy-free?

This recipe relies on cream cheese, Parmesan and butter for creaminess. For a dairy-free version, try using dairy-free cream cheese, vegan Parmesan and plant-based butter, though results may vary.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or milk to restore creaminess.