Love alfredo? Then you’ll adore this dreamy dish. It’s a sophisticated riff on the classic with tons more flavor infused into every bite. There’s roasted broccoli, crispy bacon, and al dente spaghetti all coated in a creamy, garlicky, cheesy-as-all-get-out sauce. It’s guaranteed to put a smile on any pasta-lover’s face.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
8 ounce
Broccoli Florets
4 ounce
Bacon
6 ounce
Spaghetti
(Contains Wheat)
2 tablespoon
Cream Cheese
(Contains Milk)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
1 ounce
Cheese Roux Concentrate
(Contains Milk)
1 teaspoon
Olive Oil
Salt
Pepper
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.
Toss broccoli on one side of a baking sheet with a drizzle of olive oil; season with salt and pepper. Place bacon on empty side of sheet. (For 4 servings, divide between 2 baking sheets; roast bacon on top rack and broccoli on middle rack.) Roast on top rack until broccoli is tender and bacon is crispy, 15-20 minutes. (TIP: If bacon is done before broccoli, remove from sheet and continue roasting broccoli.) Once bacon is cool enough to handle, chop into bite-size pieces.
While everything roasts, add spaghetti to pot of boiling water. Cook until al dente, 9-11 minutes. Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain.
Once bacon and broccoli are done, heat pot used for pasta over medium heat. Add cheese roux and 1 cup reserved pasta cooking water (1½ cups for 4 servings); whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes. Lower heat to medium low and whisk in cream cheese to combine.
Add spaghetti, garlic herb butter, and half the Parmesan (save the rest for serving) to pot with sauce. Cook, tossing, until butter has melted and 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.
Stir bacon and broccoli into pasta; divide pasta between plates. Sprinkle with remaining Parmesan and serve.