Bacon & Cream Supreme Spaghetti

Ingredients

• Broccoli

  Leaves, raw

  16 oz or 454g

• Bacon

  Raw, cured pork

  8 oz or 227g

• Spaghetti

  Dry pasta, enriched

  12 oz or 340g

• Cream cheese

  4 tbsp or 58g

• Garlic Herb & Butter

  Wagners

  60g

• Parmesan cheese

  Grated

  6 tbsp or 30g

• Butter

  Unsalted

  4 tbsp or 57g

• Wheat flour

  Whole-grain

  4 tbsp or 30g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 cup or 244g

Directions

1. Prep • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary.
2. Roast Broccoli & Bacon • Toss broccoli on one side of a baking sheet with a drizzle of olive oil; season with salt and pepper. Place bacon* on empty side of sheet. (For 4 servings, divide between 2 baking sheets; roast bacon on top rack and broccoli on middle rack.) • Roast on top rack until broccoli is tender and bacon is crispy, 15-20 minutes. TIP: If bacon is done before broccoli, remove from sheet and continue roasting broccoli. • Once bacon is cool enough to handle, chop into bite-size pieces.
3. Cook Pasta • Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain. Keep empty pot handy for the next step.
4. Make Sauce • Once bacon and broccoli are done, heat pot used for pasta over medium heat. Make roux (melt butter and add flour until combined, then add milk until thickened) whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes. • Reduce heat to medium low and whisk in cream cheese.

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