Creamy Garlic Parmesan Spaghetti with Roasted Broccoli and Bacon

If you love creamy pasta dishes, this recipe is about to become a new favorite. Tender spaghetti is coated in a luscious sauce made with cream cheese, Parmesan and garlic herb butter, then loaded with roasted broccoli and crispy bacon. Every bite is packed with flavor and texture.

This dish comes together quickly, with the broccoli and bacon roasting in the oven while the pasta cooks. The sauce is thickened with a cheese roux concentrate for extra richness, but you can also use a simple blend of cream cheese and pasta water. Serve it hot, topped with extra Parmesan for a satisfying meal that’s sure to please.

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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

3 tablespoon 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) 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 if needed.
2. On a baking sheet, toss the broccoli with olive oil, salt and pepper. Spread on one side. Place the bacon strips on the other 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. Once cool, chop the bacon into bite-size pieces.
3. Add the spaghetti to the boiling water and cook until al dente, 9-11 minutes. Reserve 1½ cups of pasta water (2 cups for 4 servings), then drain the pasta. Keep the empty pot handy.
4. In the same pot over medium heat, combine the cheese roux concentrate and 1 cup of reserved pasta water (1½ cups for 4 servings). Whisk until smooth and slightly thickened, 2-3 minutes. Reduce the heat to medium-low and whisk in the cream cheese until fully incorporated.
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, stir in 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 a different type of pasta?

Yes, any long pasta like fettuccine or linguine works well. Adjust cooking time according to package directions.

How do I make this dish vegetarian?

Omit the bacon and add a can of drained chickpeas or sautéed mushrooms for a hearty, meatless version.

Can I prepare this recipe ahead of time?

The sauce and pasta are best fresh, but you can roast the broccoli and bacon up to a day in advance. Reheat gently before combining.