Creamy Garlic Parmesan Broccoli Bacon (Print version)
Tender broccoli tossed with crisp bacon and a silky garlic parmesan cream sauce, finished under the broiler until bubbly.
# Ingredients:
For the skillet
01 -
8 oz (225 g) bacon, chopped
02 -
1 tablespoon unsalted butter
03 -
1 small yellow onion, finely diced
04 -
1 1/2 lb (680 g) broccoli florets
05 -
1/2 teaspoon kosher salt, plus more to taste
06 -
1/4 teaspoon black pepper
07 -
5 cloves garlic, minced
For the cream sauce
08 -
1 1/2 cups (360 ml) heavy cream or light cream
09 -
1 1/2 teaspoons cornstarch mixed with 1 tablespoon cold water, optional
10 -
1/3 cup (35 g) freshly grated parmesan cheese
11 -
1/2 cup (55 g) shredded mozzarella cheese
12 -
1 tablespoon chopped fresh parsley, optional
# Instructions:
01 -
Place the bacon in a large oven-safe skillet over medium heat. Cook for 6-8 minutes until crisp, then transfer to a paper towel-lined plate. Leave about 1 tablespoon drippings in the skillet.
02 -
Add the butter to the skillet. Stir in the onion and cook for about 2 minutes, scraping up the browned bits, until softened.
03 -
Add the broccoli, salt, and pepper. Cook for 3-4 minutes, stirring occasionally, until the florets turn bright green and the stems begin to soften.
04 -
Stir in the garlic and cook for 30 seconds. Pour in the cream, reduce heat to low, and simmer gently for 4-5 minutes until the broccoli is tender-crisp.
05 -
If the sauce looks thin, stir in the cornstarch slurry and cook for 1 minute. Add the parmesan and stir until melted, then fold in most of the bacon.
06 -
Sprinkle mozzarella over the top. Broil for 2-3 minutes until melted and lightly golden. Finish with the remaining bacon and parsley, then serve hot.
# Good to know:
01 -
Use an oven-safe skillet if you plan to broil the cheese topping.
02 -
For softer broccoli, cover the skillet for 1-2 minutes during the cream simmer.
03 -
Taste before adding more salt because bacon and parmesan vary.