Creamy Bacon Broccoli Spaghetti with Parmesan

If you love creamy pasta dishes, this recipe is for you. It takes the classic Alfredo to the next level with roasted broccoli, crispy bacon and a rich, garlicky cheese sauce that coats every strand of spaghetti. The combination of textures and flavors is simply irresistible.

This dish comes together quickly with a few simple ingredients. The broccoli is roasted until tender, the bacon is cooked to crispy perfection and the sauce is made with cream cheese, Parmesan and a touch of garlic herb butter. It’s a satisfying meal that will please pasta lovers of all ages.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position. Bring a large pot of salted water to a boil. Wash and dry the broccoli, then cut into bite-size pieces.
2. On a baking sheet, toss the broccoli with a drizzle of olive oil, salt and pepper on one side. Place the bacon on the empty side. 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. When cool enough to handle, chop the bacon into bite-size pieces.
3. Meanwhile, add the spaghetti to the boiling water and cook until al dente, 9-11 minutes. Reserve 1½ cups of pasta cooking water, then drain the pasta. Keep the empty pot handy.
4. In the same pot over medium heat, add the cheese roux concentrate and 1 cup of the reserved pasta water. Whisk until combined and cook until slightly thickened, 2-3 minutes. Reduce 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 until the butter melts and the pasta is evenly coated, 1-2 minutes. If the sauce is too thick, add more pasta water a splash at a time. Season with salt and pepper to taste.
6. Stir in the chopped bacon and roasted broccoli. Divide the pasta among plates, sprinkle with the remaining Parmesan and serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like fettuccine or linguine works well, but adjust cooking time accordingly.

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.

Can I make this vegetarian?

Absolutely! Omit the bacon and add more roasted vegetables like mushrooms or bell peppers.