Categories: Dinner

Ingredients

• 8 ounce broccoli florets
• 6 ounce spaghetti
• 1 clove garlic
• 4 ounce bacon
• 2 tblsp cream cheese
• 1/4 c parmesan cheese
• 1 ounce cheese roux concentrate
• olive oil
• 1 tblsp butter
• salt and pepper

Directions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. Cut broccoli florets into bite-size pieces, if necessary. Peel and mince or grate garlic.

2. While everything roasts, add spaghetti to pot of boiling water. Cook until al dente, 9-11 minutes. Reserve 1½ cups pasta cooking water and then drain.

3. Once bacon and broccoli are done, melt 1 TBSP butter in pot used for pasta over medium heat; add garlic and cook until fragrant, 30 seconds. Add cheese roux and 1 cup reserved pasta cooking water; whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes. Lower heat to medium low and whisk in cream cheese to combine.

4. Add spaghetti, 1 TBSP butter (2 TBSP for 4 servings), and half the Parmesan (save the rest for serving) to pot with sauce. Cook, tossing, until pasta is coated in a creamy sauce, 1-2 minutes. (TIP: If necessary, stir in more reserved pasta cooking water a splash at a time.) Taste and season with salt and pepper.

5. Stir bacon and broccoli into pasta; divide pasta between plates. Sprinkle with remaining Parmesan and serve.

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