Creamy Bacon Spaghetti with Roasted Broccoli

If you love creamy pasta dishes, this one is for you. Tender spaghetti is coated in a luscious, garlicky cheese sauce, then topped with crispy bacon and roasted broccoli. It’s a satisfying meal that feels indulgent but comes together quickly.

The combination of cream cheese, Parmesan and a touch of roux creates a velvety sauce that clings to every strand of pasta. Roasted broccoli adds a slight char and freshness, while crispy bacon brings salty crunch. This dish is sure to become a weeknight favorite.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the broccoli into small florets. Toss with olive oil and a pinch of salt. Spread on the baking sheet and roast for 15-20 minutes, until tender and lightly browned.
3. While the broccoli roasts, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
4. Meanwhile, cook the bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then crumble or chop into pieces. Leave about 1 tablespoon of bacon fat in the skillet.
5. Reduce heat to medium-low. Add the butter to the skillet and let it melt. Mince the garlic and add it to the pan, cooking for about 30 seconds until fragrant.
6. Add the cream cheese and cheese roux concentrate to the skillet. Stir continuously until melted and smooth. Gradually whisk in the reserved pasta water until the sauce is creamy and well combined.
7. Stir in the grated Parmesan cheese until melted. Season with salt and pepper to taste.
8. Add the drained spaghetti to the sauce and toss to coat evenly. If the sauce is too thick, add a splash more pasta water.
9. Serve the pasta topped with roasted broccoli and crumbled bacon. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like fettuccine or linguine works well. Short shapes like penne are also fine.

How do I make this dish vegetarian?

Omit the bacon and use a smoky seasoning or sun-dried tomatoes for a similar umami boost.

Can I prepare this ahead of time?

The sauce and pasta are best fresh, but you can roast the broccoli and cook the bacon in advance. Reheat gently with a splash of milk or pasta water.