One-pan recipes aren’t only about the ease of cooking all ingredients in the same pan; they’re also about layering textures and flavors so that the final dish is more than the sum of its parts.
In this case, the ingredients are cooked in a particular order—first the garlic, then the bacon, and finally the broccoli—to build the flavors into a delicious final sauce.
Use any short pasta shape you like. I like orecchiette for this combination, but penne, farfalle, or fusilli would also work.
Serves 4 to 6 1/4 cup olive oil
6 cloves garlic, sliced
12 ounces bacon, sliced into thin strips
1 head broccoli (about 1 pound), cut into bite-size florets
12 ounces orecchiette
1 quart (4 cups) chicken broth or water
1/2 cup grated Parmesan cheese
Sea salt and ground black pepper to taste In a large, deep skillet, heat the olive oil over medium heat and cook the garlic until golden. Remove with a slotted spoon and set aside.
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