Creamy Broccoli and Bacon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces bacon, roughly chopped
02 -
2 tablespoons butter
03 -
1 onion, diced
04 -
5 cloves garlic, finely chopped
05 -
1½ cups light cream (or heavy/thickened cream for richer sauce)
06 -
1½ teaspoons cornstarch mixed with 1 tablespoon water (slurry)
07 -
1 pound broccoli florets (from 2-3 heads, stems removed)
08 -
1 pinch salt, to season
09 -
1 pinch pepper, to season
10 -
½ cup shredded mozzarella cheese
11 -
⅓ cup freshly shredded or grated parmesan cheese
# Instructions:
01 -
Preheat your oven broiler to medium heat if the option is available.
02 -
Fry the bacon in a large oven-safe skillet over medium heat until crispy. Transfer to a paper towel-lined plate. Leave about 1–2 tablespoons of bacon fat in the pan.
03 -
Melt butter in the same pan. Add onion and cook until translucent, scraping up any browned bits. Add broccoli, season with salt and pepper, and cook for about 3 minutes until vibrant.
04 -
Stir in garlic and cook for 30 seconds. Pour in the cream, reduce heat to low, and simmer for 3–4 minutes until sauce thickens. Add cornstarch slurry if needed to thicken.
05 -
Add the bacon back to the pan and stir to combine. Top with mozzarella and parmesan cheese. Broil until the cheese is bubbling and golden, about 2–3 minutes.
06 -
Season with extra pepper if desired, and optionally sprinkle with chopped parsley, thyme, or rosemary before serving.
# Notes:
01 -
For tender-crisp broccoli, simmer in the cream for about 3 minutes before broiling.
02 -
For softer broccoli, simmer for 5–6 minutes and cover briefly with a lid if needed.
03 -
Use heavy cream instead of light cream for a richer sauce.
04 -
Adjust the amount of bacon fat left in the pan according to taste.
05 -
Best served immediately while the cheese is hot and bubbly.