Creamy Pasta with Bacon, Broccoli and Homemade Béchamel
A hearty, crowd-pleasing pasta dish that brings together smoky bacon, vibrant broccoli and a silky parmesan béchamel. Ready in under 45 minutes with pantry staples, it is the kind of weeknight dinner the whole family will love.
🛒 Ingredients
9 servings
- 500 g fusilli or penne pasta
- 1 medium head of broccoli
- 200 g smoked bacon lardons
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 garlic cloves, minced
- 1 small onion, finely diced
- 500 ml whole milk
- Grated Parmesan to taste
- Salt, black pepper and nutmeg to taste
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Directions
- 1
Blanch the broccoli in a large pot of boiling salted water for 5 minutes until the stems are tender. Drain and set aside.
- 2
Cook the pasta al dente according to package directions. Drain and set aside.
- 3
Make the béchamel: melt the butter in a saucepan over medium heat. Sauté the onion and 2 garlic cloves for 2 minutes, then stir in the flour and cook for 1 minute.
- 4
Gradually whisk in the milk, a little at a time, until smooth. Simmer on low heat for 3–4 minutes until thickened. Stir in Parmesan and season with salt, pepper and nutmeg.
- 5
In a dry skillet over medium-high heat, fry the bacon until golden and crispy — no oil needed.
- 6
Add the remaining garlic and the broccoli to the pan. Toss for 1 minute to absorb the smoky flavors.
- 7
Add the drained pasta and stir gently to combine.
- 8
Pour the béchamel over everything, toss well and serve immediately.
💡 Chef's Tip
Use warm milk when making the béchamel to prevent lumps. Avoid over-salting the sauce since bacon is already salty. For extra richness, finish with a handful of freshly grated Parmesan on top before serving.
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