Pasta with Garlicky Broccoli, Anchovies, and Bacon

This pasta recipe is a delightful combination of flavors and textures that will leave you craving for more. The garlicky sauce beautifully clings to and infuses the tender broccoli florets, tempting you to make it a broccoli-only dish. However, the addition of small cupped pasta, like orecchiette or shells, brings a pleasant textural contrast and creates little hiding spots for the smoky bacon, savory anchovies, and zesty lemon zest. It’s a symphony of taste that is both satisfying and comforting.

SERVINGS: 4 to 6

INGREDIENTS:

• Kosher salt
• 1 pound broccoli, trimmed and cut into bite-sized florets
• 4 ounces bacon or pancetta, cut into ½-inch pieces
• 3 tablespoons extra-virgin olive oil
• 12 medium cloves garlic, 4 smashed and left whole, 4 finely sliced, 4 minced or grated on a Microplane
• 4 anchovy fillets, finely minced
• Pinch of red pepper flakes
• 2 tablespoons unsalted butter
• 1 pound small cupped pasta such as orecchiette or shells
• 2 teaspoons grated lemon zest and 1 tablespoon juice (from 1 lemon)
• 1 ounce Parmigiano-Reggiano, grated, plus more for serving
• Freshly ground black pepper

INSTRUCTIONS:

1. Bring a large pot of salted water to a boil. Add the broccoli and cook until bright green and tender-crisp, about 3 minutes. Using a fine-mesh strainer, transfer the broccoli to the insert of a salad spinner set in the sink and run under cold water to chill. Spin in the salad spinner in batches until thoroughly dried, then set aside.
2. In a 10-inch skillet, place the bacon and add ½ cup of water. Bring to a boil over high heat, then reduce the heat to medium. Cook, stirring occasionally, until the water has evaporated, and the bacon begins to render its fat. Add the olive oil and 4 smashed garlic cloves. Cook until the garlic is gently sizzling, about 1 minute. Reduce the heat to medium-low and continue cooking until the garlic is golden brown, and the bacon is crisp, for about 5 to 7 minutes. Discard the garlic cloves, leaving the oil and bacon in the skillet. Return the pan to high heat. Add the sliced garlic and cook, stirring constantly, until the garlic just begins to turn pale golden brown, around 45 seconds.
3. Add the chilled broccoli to the skillet immediately, toss to coat it in the garlic-bacon oil, and cook, stirring and tossing occasionally, until the broccoli is just starting to color in spots and is coated in the flavorful oil, approximately 1 minute. Add the minced garlic, anchovies, and red pepper flakes, and toss until fragrant, about 30 seconds. Remove the skillet from heat and stir in the butter. Set the mixture aside.
4. Cook the pasta in a large pot with hot water, adding a large pinch of salt. Bring to a boil over high heat, stirring occasionally to prevent sticking. Cook the pasta until fully softened but still retaining a slight bite in the center (about 1 minute less than what the box recommends after reaching a boil). Drain the pasta, reserving ½ cup of the cooking liquid. Return the pasta to the pot, set it over medium-low heat.
5. Add the garlicky broccoli mixture to the pasta, using a rubber spatula to scrape out any garlic and juices from the skillet. Increase the heat to high, and add half of the reserved pasta water. Stir until the sauce comes together and coats the pasta, approximately 2 minutes, adding more pasta water as needed until the desired consistency is achieved. Stir in the grated lemon zest, lemon juice, and Parmigiano-Reggiano. Season to taste with salt and freshly ground black pepper.
6. Serve immediately, and offer extra Parmesan at the table for those who wish to indulge further in this delicious and flavorful pasta dish.

Enjoy your hearty and garlicky pasta with broccoli, anchovies, and bacon!