One-Pot Bacon Broccoli Pasta
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
One-Pot Bacon Broccoli Pasta
Description
One-Pot Bacon Broccoli Pasta features rigatoni cooked directly in a mixture of heavy cream and chicken broth, which reduces into a smooth, creamy sauce. Bacon is fried until crisp, then added back at the end, contributing a smoky, savory crunch. Fresh broccoli florets soften alongside the pasta, maintaining a tender bite. Garlic and crushed red pepper provide aromatic and mild spicy notes, balanced by Parmesan cheese that enriches the sauce with a tangy finish. The one-pot method ensures the pasta is infused with intense flavors and a luxurious texture.
The cooking method involves sautéing bacon and garlic first, then simmering the uncooked pasta with liquids and seasonings until nearly tender. Broccoli is added before the end to achieve desired softness. Parmesan cheese and reserved bacon bits are stirred in last to complete the dish. This pasta is best enjoyed immediately while warm and creamy, possibly garnished with extra Parmesan for added flavor.
This filling, creamy pasta pairs well with a simple green salad or steamed vegetables to balance richness. It works well as a standalone meal due to its protein and vegetable content. The recipe suits home cooks seeking a comforting dish without multiple pans or complicated steps.
The original notes mention the source but do not specify additional tips; using freshly cooked bacon and stirring to keep the pasta submerged helps create the creamy sauce and consistent texture throughout the pot.
Ingredients
- 4 trips Bacon cut into chunks
- 2 cloves garlic minced
- 2 cups rigatoni pasta or other small shape like penne, dry
- 2 cups heavy cream
- 1 1/2 /2 cups chicken broth low-sodium
- 1/2 /2 teaspoon salt (and pepper to taste)
- 1/4 /4 teaspoon crushed red pepper
- 2 cups broccoli florets
- 1/4 /4 cup Parmesan Cheese more for sprinkling on top, grated
Instructions
- In a large saucepan, pot or Dutch oven, cook the bacon until crispy. Remove bacon from pan and drain on paper towels. Drain fat from the pot leaving about 1 tablespoon in the pot.
- Add the garlic and sautee for about 30 seconds. Add the uncooked pasta, cream, chicken broth, salt (and pepper), and crushed red pepper. Stir. Bring to a boil then reduce to a simmer. Cover and cook for about 6 minutes making sure to stir once in a while and keep noodles covered in liquid.
- Add the broccoli to the pot and cook another 5-7 minutes or until the broccoli is soft. Continue cooking until sauce is a little thicker. It will be thin and then thicken towards the end. Stir in the Parmesan and reserved bacon.
- Serve immediately and top with additional Parmesan.
Notes
- Use freshly cooked bacon for best texture and flavor.
- Stir occasionally to ensure pasta remains submerged and cooks evenly in the liquid.
- Serve immediately to enjoy the sauce at its creamiest.
User Reviews
Overall Rating
4.5
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