Creamy Bacon and Broccoli Spaghetti with Parmesan

If you love creamy pasta dishes, this one is for you. Tender spaghetti is tossed in a rich, cheesy sauce made with cream cheese, Parmesan and a hint of garlic herb butter. Crispy bacon and roasted broccoli add texture and flavor in every bite.

This recipe is perfect for a weeknight dinner that feels special. The sauce comes together quickly using the pasta cooking water and the oven does most of the work for the broccoli and bacon. It’s a satisfying meal that will please the whole family.

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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

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 (220°C). 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 and season with salt and pepper. Place the bacon 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. Once cool enough, chop the bacon into bite-size pieces.
3. While the broccoli and bacon roast, cook the spaghetti in the boiling water until al dente, 9-11 minutes. Reserve 1½ cups of pasta cooking water, then drain the pasta.
4. In the same pot used for the pasta, combine the cheese roux concentrate and 1 cup of reserved pasta water. Whisk over medium heat until slightly thickened, 2-3 minutes. Reduce the 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 cheese to the pot. Toss over medium-low heat until the butter melts and the pasta is coated in a creamy sauce, 1-2 minutes. If needed, add more pasta water a splash at a time. Season with salt and pepper to taste.
6. Add the chopped bacon and roasted broccoli to the pot and toss to combine. Divide the pasta among plates, sprinkle with the remaining Parmesan and serve immediately.

Recipe Tips

FAQ

Can I use frozen broccoli instead of fresh?

Yes, but thaw and pat it dry first to avoid excess moisture. Roast time may be slightly shorter.

What can I substitute for cheese roux concentrate?

You can use 1 tablespoon of all-purpose flour whisked with 1 tablespoon of butter, cooked for 1 minute, then add 1/2 cup of milk and 1/4 cup of grated Parmesan.

Can I make this dish vegetarian?

Absolutely! Omit the bacon and add roasted mushrooms or sun-dried tomatoes for a savory boost.