Italian pasta makers banned bacon from traditional recipes until 1960s when American tourists demanded carbonara variations everywhere.
One Pot Bacon & Broccoli Rigatoni
Dive into a delightful culinary adventure with this One Pot Bacon & Broccoli Rigatoni! This easy-to-make dish combines crispy bacon and tender broccoli with hearty rigatoni, all enveloped in a rich, creamy sauce that’s sure to tantalize your taste buds. Perfect for busy weeknights, this flavorful meal is a breeze to whip up and will have everyone coming back for seconds!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 cups broccoli florets (480 ml)
- 2 cloves garlic, minced
🥩Meat & Seafood(2)
- 5 rashers of bacon, diced
- 1 1/2 cups chicken stock (360 ml)
🥛Dairy & Eggs(2)
- 2 cups heavy cream (480 ml)
- 1/4 cup grated Parmesan cheese (plus more for topping) (60 ml)more for topping
🫙Pantry Staples(1)
- 2 cups dry rigatoni pasta (or any shape you like) (480 ml)any shape you like
🧂Spices & Seasonings(1)
- 1/2 tsp salt (and pepper to taste) (2.5 ml)
📦Other(1)
- 1/4 tsp crushed red chili flakes (if you like a little spice) (1.25 ml)optional
👨🍳 Instructions
- 1
In a large saucepan or Dutch oven, cook bacon until crispy. Remove and drain on paper towels. Drain fat from the pot, leaving about 1 tablespoon.
- 2
Add garlic and sauté for 30 seconds. Add uncooked pasta, cream, chicken broth, salt, pepper, and crushed red pepper. Stir. Bring to a boil, then reduce to a simmer. Cover and cook ~6 minutes, stirring occasionally and keeping pasta covered in liquid.
- 3
Add broccoli and cook another 5–7 minutes until soft and sauce has thickened. Stir in Parmesan and reserved bacon. Serve with extra Parmesan on top.
💡 Pro Tips
- ✓Reserve exactly 1 tablespoon of bacon fat after draining because this specific amount provides optimal flavor base without making the dish greasy, while more fat would prevent proper cream emulsification.technique1 tablespoon
- ✓Maintain pasta liquid level 1/2 inch above pasta during the 6-minute simmer because exposed pasta develops uneven texture and the starch release needed for sauce thickening requires full submersion.technique1/2 inch above pasta
- ✓Add broccoli only after the 6-minute pasta cook to achieve al dente texture in both components, since broccoli needs exactly 5-7 minutes while overcooked pasta becomes mushy in cream sauce.timing5-7 minutes
- ✓Use heavy cream with 35-40% fat content because lower fat creams will break when combined with acidic chicken broth and high heat, creating a grainy texture instead of smooth sauce.ingredient35-40% fat content
- ✓Stir in Parmesan off heat to prevent the proteins from seizing at temperatures above 160°F, which would create stringy clumps instead of smooth cheese integration.technique160°F
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Italian pasta makers banned bacon from traditional recipes until 1960s when American tourists demanded carbonara variations everywhere.
One Pot Bacon & Broccoli Rigatoni
Dive into a delightful culinary adventure with this One Pot Bacon & Broccoli Rigatoni! This easy-to-make dish combines crispy bacon and tender broccoli with hearty rigatoni, all enveloped in a rich, creamy sauce that’s sure to tantalize your taste buds. Perfect for busy weeknights, this flavorful meal is a breeze to whip up and will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 cups broccoli florets (480 ml)
- 2 cloves garlic, minced
🥩Meat & Seafood(2)
- 5 rashers of bacon, diced
- 1 1/2 cups chicken stock (360 ml)
🥛Dairy & Eggs(2)
- 2 cups heavy cream (480 ml)
- 1/4 cup grated Parmesan cheese (plus more for topping) (60 ml)more for topping
🫙Pantry Staples(1)
- 2 cups dry rigatoni pasta (or any shape you like) (480 ml)any shape you like
🧂Spices & Seasonings(1)
- 1/2 tsp salt (and pepper to taste) (2.5 ml)
📦Other(1)
- 1/4 tsp crushed red chili flakes (if you like a little spice) (1.25 ml)optional
👨🍳 Instructions
- 1
In a large saucepan or Dutch oven, cook bacon until crispy. Remove and drain on paper towels. Drain fat from the pot, leaving about 1 tablespoon.
- 2
Add garlic and sauté for 30 seconds. Add uncooked pasta, cream, chicken broth, salt, pepper, and crushed red pepper. Stir. Bring to a boil, then reduce to a simmer. Cover and cook ~6 minutes, stirring occasionally and keeping pasta covered in liquid.
- 3
Add broccoli and cook another 5–7 minutes until soft and sauce has thickened. Stir in Parmesan and reserved bacon. Serve with extra Parmesan on top.
💡 Pro Tips
- ✓Reserve exactly 1 tablespoon of bacon fat after draining because this specific amount provides optimal flavor base without making the dish greasy, while more fat would prevent proper cream emulsification.technique1 tablespoon
- ✓Maintain pasta liquid level 1/2 inch above pasta during the 6-minute simmer because exposed pasta develops uneven texture and the starch release needed for sauce thickening requires full submersion.technique1/2 inch above pasta
- ✓Add broccoli only after the 6-minute pasta cook to achieve al dente texture in both components, since broccoli needs exactly 5-7 minutes while overcooked pasta becomes mushy in cream sauce.timing5-7 minutes
- ✓Use heavy cream with 35-40% fat content because lower fat creams will break when combined with acidic chicken broth and high heat, creating a grainy texture instead of smooth sauce.ingredient35-40% fat content
- ✓Stir in Parmesan off heat to prevent the proteins from seizing at temperatures above 160°F, which would create stringy clumps instead of smooth cheese integration.technique160°F