
Bacon Broccoli Pasta Recipe
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Ingredients
Serves 8- ½ medium onion (minced)
- 3 cups broccoli florets
- 4 cloves garlic (minced)
- 1 pound bacon (chopped into small pieces)
- ½ cup low-sodium chicken broth
- 2 tablespoon reserved bacon grease
- ½ cup grated parmesan cheese (plus more for serving)
- 1 pound dry penne pasta (or another small pasta shape)
- 1 tablespoon all-purpose flour
- 2 cup reserved pasta water
- 4 tablespoon butter
- 1 cup half-and-half
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Steps
- Step 1
Bring a large pot of salted water to a boil (I usually add at least 1 tablespoon of salt).
- Step 2
Meanwhile, cook the bacon in a large saucepan or Dutch oven set over medium to medium-high heat until cooked, crispy, and fat is rendered. Remove bacon from the pan using a slotted spoon and drain on a plate lined with paper towels. Drain the rendered fat from the pot, leaving about 2 tablespoons in the pot.
- Step 3
Once the pot of water is boiling, add the broccoli florets and blanch for 2 minutes. Remove the broccoli from the pot using a slotted spoon and rinse the broccoli with cold water to stop it from cooking any further. Do not drain the water from the pot!
- Step 4
Return the pot of water to a rolling boil. Add the dry pasta and cook 1-2 minutes less than al dente (about 6 minutes). Just before draining, reserve 1-2 cups of boiling pasta water and set aside. Drain the pasta in a large colander.
- Step 5
Return the saucepan with the reserved bacon fat to the stovetop and set it over medium heat. Add the onions and cook, stirring often, until they are softened (about 4-5 minutes). Add the garlic and sauté for about 30 seconds more
- Step 6
Melt the butter with the cooking onions and garlic. Once the butter has melted, sprinkle the onions with the all-purpose flour and mix well to combine.
- Step 7
Slowly stir in the chicken broth until combined with the butter and flour. Then pour in the half-and-half. Mix well to combine, and bring to a gentle boil.
- Step 8
Add the blanched broccoli, cooked bacon, and cooked penne to the pan. Carefully combine with the cream sauce, then sprinkle with the shredded parmesan cheese.
- Step 9
Return to a simmer then reduce heat to medium-low. Continue to cook for 3-4 minutes or until everything is heated through. Add additional pasta water to thin the sauce as needed.
- Step 10
Serve with additional Parmesan, if desired.
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Bring a large pot of salted water to a boil (I usually add at least 1 tablespoon of salt).
Source: The Forked Spoon