One-pan recipes aren’t only about the ease of cooking all ingredients in the same pan; they’re also about layering textures and flavors so that the final dish is more than the sum of its parts.
In this case, the ingredients are cooked in a particular order—first the garlic, then the bacon, and finally the broccoli—to build the flavors into a delicious final sauce.
Use any short pasta shape you like. I like orecchiette for this combination, but penne, farfalle, or fusilli would also work.
Serves 4 to 6
- 1/4 cup olive oil
- 6 cloves garlic, sliced
- 12 ounces bacon, sliced into thin strips
- 1 head broccoli (about 1 pound), cut into bite-size florets
- 12 ounces orecchiette
- 1 quart (4 cups) chicken broth or water
- 1/2 cup grated Parmesan cheese
- Sea salt and ground black pepper to taste
In a large, deep skillet, heat the olive oil over medium heat and cook the garlic until golden. Remove with a slotted spoon and set aside.
In the same oil, cook the bacon until crispy. Remove with a slotted spoon and set aside.
To the same pan, add the broccoli, stir to coat with the oil, and sauté for 5 minutes (it will finish cooking with the pasta).
Add the pasta, stir to coat with oil, and pour in the chicken broth. Bring to a boil, then simmer for 12 minutes, or until the pasta is al dente and the broccoli is fork-tender.
Add the bacon, crispy garlic, and Parmesan cheese. Season with salt and pepper to taste. Mix well and serve immediately.