Creamy Garlic Parmesan Spaghetti with Roasted Broccoli and Bacon

If you love creamy pasta dishes, this one is for you. Al dente spaghetti is tossed in a velvety sauce made with cream cheese, Parmesan and a touch of garlic herb butter. Roasted broccoli adds a slight char and tenderness, while crispy bacon brings a salty crunch. It’s a comforting, restaurant-quality meal you can make at home.

This recipe comes together in about 30 minutes, making it perfect for busy weeknights. The sauce is thickened with a cheese roux concentrate, so you get maximum flavor without extra steps. Serve it topped with extra Parmesan for a finishing touch.

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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 oven to 425°F (220°C). Bring a large pot of salted water to a boil. 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 the top rack until broccoli is tender and bacon is crispy, 15-20 minutes. If bacon finishes early, remove it and continue roasting broccoli. When cool enough, chop bacon into bite-size pieces.
3. Meanwhile, cook spaghetti in boiling water until al dente, 9-11 minutes. Reserve 1½ cups pasta water, then drain.
4. In the same pot over medium heat, add cheese roux concentrate and 1 cup reserved pasta water. 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 to the sauce. Toss until butter melts and pasta is coated, 1-2 minutes. Add more pasta water if needed to loosen sauce. Season with salt and pepper.
6. Stir in chopped bacon and roasted broccoli. Divide among plates and top with remaining Parmesan.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

How do I make this dish vegetarian?

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

Can I prepare this ahead of time?

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