Bacon & Cream Supreme Spaghetti

Name: Bacon & Cream Supreme Spaghetti with Broccoli
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 8 ounce Broccoli Florets; 4 ounce Bacon; 6 ounce Spaghetti; 2 tablespoon Cream Cheese; 1 clove Garlic; ¼ cup Parmesan Cheese; 1 teaspoon Olive Oil; Salt; Pepper; 1 ounce Cheese Roux Concentrate; 2 tablespoon Butter

with Broccoli

Recipe Development TeamPublished on February 02, 2021

4.4

(44.1K)

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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.

Tags:

Lightning Prep

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

8 ounce

Broccoli Florets

4 ounce

Bacon

6 ounce

Spaghetti

(Contains: Wheat)

2 tablespoon

Cream Cheese

(Contains: Milk)

1 clove

Garlic

¼ cup

Parmesan Cheese

(Contains: Milk)

1 ounce

Cheese Roux Concentrate

(Contains: Milk)

Not included in your delivery

1 teaspoon

Olive Oil

Salt

Pepper

2 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories900 kcal

Fat50 g

Saturated Fat23 g

Carbohydrate80 g

Sugar8 g

Dietary Fiber6 g

Protein26 g

Cholesterol100 mg

Sodium1300 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Baking Sheet

•Strainer

•Whisk

Instructions

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

• 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. (For 4 servings, divide between 2 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.

3

• While broccoli and bacon roast, 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.

4

• Once broccoli and bacon 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 (1½ cups for 4 servings); whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes. • Reduce heat to medium low and whisk in cream cheese to combine.

5

• Add drained 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.