This is effortless comfort food — seriously easy and incredibly satisfying.
Bacon and broccoli pasta might not be what you expect here, but it’s become a regular in my kitchen.
I got oddly obsessed with broccoli a while back and started making this simple dish constantly. It lingered unpublished because it felt too basic to share — not because it isn’t delicious, but because it’s so straightforward. Then I made it again before a trip and realized I had to put it out there.
It’s one of those recipes you can throw together with minimal ingredients and customize however you like — leftovers, rotisserie chicken, extra veggies or whatever else you want to toss in.
Here’s the gist:
- Fry the bacon until it’s crispy and the fat has rendered.
- Remove the bacon, leaving a couple tablespoons of grease in the pan, then sauté broccoli and plenty of garlic in that flavorful fat.
- Toss in cooked pasta, add cracked black pepper, a shake of crushed red pepper, and lots of shaved Parmesan.
- Finish with a drizzle of olive oil if needed and serve straight from the pan.
Simple, bold, and fast — perfect for weeknights.
Easy Weeknight Bacon Broccoli Pasta
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Ingredients
- 8 ounces pasta cooked
- 4 slices bacon chopped
- 3 garlic cloves minced
- 2 cups broccoli florets
- 1/4 cup freshly shaved or grated Parmesan
- 1/2 teaspoon crushed red pepper flakes
- lots of fresh cracked black pepper
- extra virgin olive oil for drizzling if needed
Instructions
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Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
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While the water heats, warm a large skillet over medium-low and add the chopped bacon. Cook until browned and crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain.
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Leave about 2 tablespoons of bacon grease in the pan and discard the rest. Increase heat to medium, add the minced garlic and broccoli florets, and sauté, tossing occasionally, for about 5 minutes until the broccoli is bright and slightly tender. Add plenty of cracked black pepper and a small pinch of salt only if needed — the bacon is usually salty enough.
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Add the cooked pasta to the pan and toss to combine over low heat. If the mixture seems dry, drizzle in the reserved bacon grease or a little olive oil. Stir in the shaved Parmesan and crushed red pepper flakes, toss again, and serve immediately.
Did you make this recipe?
Share your version on social media and tag your photos with #howsweeteats. I love seeing how you customize it!
I won’t judge if you add zucchini from the garden — or extra cheese. Both are excellent choices.