Creamy Bacon and Broccoli Spaghetti with Parmesan Sauce

If you love creamy pasta dishes, this spaghetti with bacon and broccoli is about to become your new favorite. It’s a rich, satisfying meal that brings together al dente spaghetti, crispy bacon and tender roasted broccoli, all coated in a velvety garlic-herb Parmesan sauce. The sauce gets its incredible creaminess from a combination of cream cheese and a cheese roux concentrate, making every bite indulgent and flavorful.

This recipe is perfect for a cozy weeknight dinner when you want something comforting but a little special. The roasted broccoli adds a nice touch of freshness, while the bacon provides a salty, smoky crunch. It’s a complete meal in one bowl that will please 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

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. Adjust oven 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 florets into bite-size pieces if needed.
2. On a baking sheet, toss broccoli with olive oil, salt and pepper on one side. Place bacon strips 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. Once cool enough, chop bacon into bite-size pieces.
3. Meanwhile, add spaghetti to boiling water and cook until al dente, 9-11 minutes. Reserve 1½ cups pasta water (2 cups for 4 servings), then drain. Keep the empty pot handy.
4. In the same pot over medium heat, add cheese roux concentrate and 1 cup reserved pasta water (1½ cups for 4 servings). Whisk until combined and slightly thickened, 2-3 minutes. Reduce heat to medium-low and whisk in cream cheese until smooth.
5. Add drained spaghetti, garlic herb butter and half the Parmesan cheese to the pot. Toss until butter melts and pasta is evenly coated, 1-2 minutes. If sauce is too thick, add more pasta water a splash at a time. Season with salt and pepper to taste.
6. Gently stir in chopped bacon and roasted broccoli. Divide among plates and sprinkle with remaining Parmesan cheese. Serve immediately.

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.

Can I make this dish vegetarian?

Absolutely! Omit the bacon and add more roasted vegetables like mushrooms or cherry tomatoes. You may need to adjust seasoning.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce.