Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Company. Food styling by Pearl Jones for Ashley Klinger & Co.
Makes 4 Servings
- 1 16-oz. bag frozen broccoli florets
- 1cup whole milk
- ½cup chicken stock
- 1 ½ cups shredded Parmesan (plus more for garnish)
- 8ounces uncooked spaghetti
- 6 slices of bacon, cut crosswise into ½-inch strips
- Salt and pepper, to taste
Fill a large stockpot ⅔ of the way with water and bring to a boil over high heat.
As you wait for the water to boil, microwave broccoli according to package directions until soft.
In a blender, combine broccoli, milk, stock, and Parmesan and blend until smooth. Set aside.
Once the water is boiling, add a few tablespoons of salt, then add spaghetti and cook according to package directions until al dente, about 7 minutes.
As the pasta cooks, heat a large skillet over medium-high.
Add bacon to skillet, turn heat down to medium, and cook until bacon is slightly crispy and most of the fat has melted into the pan.
Pour out and discard the bacon fat.
When pasta is cooked, reserve about ½ cup of pasta water, then pour pasta into a colander and drain the rest of the water.
Keeping the stockpot off the heat, add bacon and pasta and stir it together. Pour broccoli sauce in and stir to combine. If sauce is too thick, add a few spoonfuls of pasta water.
Garnish with a bit of Parmesan and serve immediately.