Creamy Garlic Parmesan Broccoli Bacon
There are some combinations in the kitchen that just feel right, and for me, the holy trinity of salty bacon, tender broccoli, and a rich, cheesy sauce is one of them. This Creamy Garlic Parmesan Broccoli Bacon is more than just a side dish; it’s the kind of recipe that can steal the show. It transforms a humble vegetable into something truly special, coating each floret in a velvety sauce that’s punctuated by crispy, smoky bacon and the sharp, nutty bite of proper Parmesan cheese. This was inspired by a dish I had at a little restaurant in Italy, where simple ingredients were treated with such respect, and it’s a principle I’ve tried to bring into my own cooking ever since.
What we’ve created here is a dish that balances textures and flavours beautifully. You get the slight bitterness of the broccoli, which is perfectly offset by the creamy, savoury sauce. The garlic isn’t overpowering; it just provides a warm, aromatic background note. And the bacon? Well, the bacon brings that essential salty crunch that makes every bite interesting. We often have this alongside a simple roast chicken or a piece of grilled fish, but honestly, it’s substantial enough that you could enjoy a small bowl of it on its own.
This is a wonderful recipe for those evenings when you want something comforting and flavourful without spending hours in the kitchen. It comes together in about 30 minutes, making it ideal for a weeknight dinner, yet it’s sophisticated enough to serve when you have guests. It’s a side dish that always gets compliments, turning broccoli sceptics into fans with its decadent but balanced character. If you’re looking for a new way to enjoy your greens, this garlic parmesan broccoli is a brilliant place to start.
Recipe Overview
This recipe delivers tender-crisp broccoli florets enveloped in a rich, velvety garlic parmesan cream sauce, all brought to life with the salty, crispy texture of smoked bacon. It’s a straightforward side dish that packs an immense amount of flavour. I’ve tested this a few times, and the key is to not let the sauce boil, which keeps it perfectly smooth and creamy without any risk of splitting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4-6 people (as a side)
- Difficulty: Easy
Why You’ll Love This Creamy Garlic Parmesan Broccoli Bacon
- Rich, Balanced Flavour: The sauce is genuinely luxurious without being heavy. The sharp, nutty taste of authentic Parmesan cuts through the richness of the cream, while the smoky bacon and gentle garlic add layers of savoury depth.
- Ready in 30 Minutes: From start to finish, this dish comes together swiftly, making it a fantastic addition to your collection of reliable weeknight veggie recipes.
- A Flexible Recipe: It’s easy to adapt. You can swap the bacon for pancetta, add a pinch of red pepper flakes for a little warmth, or stir in some cooked mushrooms for an even earthier flavour.
- Great for Family Dinners: This dish works beautifully for a Sunday roast or a simple midweek meal. It elevates a standard dinner into something a bit more memorable. It’s also a great side dish to take along to a potluck.
- Family Tested: My kids absolutely devour this every time I make it; the combination of crispy bacon and the gloriously melty cheese sauce wins them over without fail. It’s one of my best methods for getting them to eat their greens!
Ingredients You’ll Need
For the best results, use fresh, good-quality ingredients. A proper block of Parmesan cheese makes a world of difference compared to the pre-grated kind, as it melts much more smoothly. I always reach for a good quality British smoked streaky bacon for that fantastic salty flavour.
- 1 large head of broccoli (approx. 600g), cut into bite-sized florets
- 150g smoked streaky bacon, chopped
- 3 cloves of garlic, minced
- 30g unsalted butter
- 30g plain flour
- 300ml whole milk
- 150ml double cream
- 75g Parmesan cheese, freshly grated, plus extra for serving
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon nutmeg, freshly grated
- Salt to taste (be mindful of the bacon’s saltiness)
Marcus’s Tip: Use full-fat milk and double cream. Trying to lighten this dish with low-fat alternatives can cause the sauce to be thin or split when heated. This dish is about indulgence, so embrace the creaminess!
How to Make Creamy Garlic Parmesan Broccoli Bacon
The process for this creamy broccoli dish is quite straightforward. We’ll cook the broccoli and bacon separately first, then bring everything together in a luscious garlic parmesan sauce. The key is to have all your ingredients prepped and ready to go before you start.
- Cook the Bacon: Place a large, cold frying pan or skillet over a medium heat. Add the chopped bacon and cook, stirring occasionally, for 8-10 minutes until it’s wonderfully crisp and the fat has rendered. Use a slotted spoon to transfer the crispy bacon bits to a plate lined with kitchen paper, leaving about a tablespoon of the rendered bacon fat in the pan.
- Blanch the Broccoli: While the bacon is cooking, bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until they are bright green and tender-crisp. You don’t want them mushy. Immediately drain the broccoli and run it under cold water to stop the cooking process. Set aside. This step ensures the broccoli retains a nice bite.
- Start the Sauce Base: Return the frying pan with the bacon fat to a medium heat. Add the butter and let it melt. Once foaming, add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn.
- Make the Roux: Whisk the plain flour into the pan with the butter and garlic. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste. This paste is called a roux, and it’s what will thicken our sauce.
- Build the Creamy Sauce: Gradually pour in the milk, a little at a time, whisking continuously to avoid lumps. Once all the milk is incorporated and the sauce is smooth, pour in the double cream and stir to combine.
- Add the Flavour: Bring the sauce to a gentle simmer (do not boil). Reduce the heat to low and stir in the grated Parmesan cheese, black pepper, and nutmeg. I find that freshly grated nutmeg adds a lovely warmth that complements the cheese. Continue to stir until the cheese is completely melted and the sauce is smooth and has thickened slightly. Taste and add salt if needed.
- Combine Everything: Add the blanched broccoli florets and half of the crispy bacon to the pan with the sauce. Gently stir everything together until the broccoli is thoroughly coated in that glorious garlic parmesan sauce. Let it warm through for a minute or two.
- Serve Immediately: Transfer the creamy broccoli to a serving dish. Sprinkle the remaining crispy bacon over the top, along with an extra grating of Parmesan cheese. Serve hot.
Tips From My Kitchen
- Temperature Control is Key: When making the cream sauce, keep the heat on a gentle medium-low. Boiling the sauce, especially after the cheese is added, can cause it to split or become grainy. A gentle, patient simmer is all you need.
- The Secret to Crispy Bacon: I learned that starting bacon in a cold pan is the best way to render the fat slowly, resulting in perfectly crispy pieces without burning. Don’t rush this step; it’s foundational to the final texture of the dish.
- Make-Ahead Prep: You can save time by prepping the components in advance. The broccoli can be blanched and stored in the fridge for up to a day. The bacon can also be cooked ahead of time. When you’re ready to serve, just make the sauce and combine everything.
- Storage and Reheating: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a saucepan over a low heat, adding a splash of milk to loosen the sauce if it has thickened too much. Microwaving can work, but the sauce may separate.
Equipment You’ll Need
You don’t need any highly specialised equipment for this recipe, which is part of its charm. Just a few kitchen staples will do the job perfectly.
- Large frying pan or skillet (a cast-iron one works well)
- Large pot for blanching broccoli
- Sharp knife and cutting board
- Whisk
- Slotted spoon and a wooden spoon or spatula
Common Mistakes to Avoid
This veggie recipe is straightforward, but a couple of small things can make a big difference to the final result. Here’s what to look out for.
- Overcooking the Broccoli: Mushy broccoli is nobody’s friend. The initial blanching should be brief – just 2-3 minutes. Remember, it will cook a little more when combined with the hot sauce. You’re aiming for tender with a slight bite.
- Rushing the Sauce: Don’t be tempted to crank up the heat to speed up the sauce-making. Add the milk slowly and whisk constantly to prevent lumps. A smooth, velvety sauce is worth the extra minute of patience.
- Forgetting to Taste: Bacon and Parmesan are both salty ingredients. Always make the full sauce and taste it before adding any extra salt. It’s easy to add more, but impossible to take it away.
What to Serve With Creamy Garlic Parmesan Broccoli Bacon
This dish is incredibly versatile. While it’s hearty enough to be enjoyed on its own, it truly shines as a side dish. Here are a few of our favourite pairings:
- Roast Chicken: The creamy, savoury notes of the broccoli bacon dish are a fantastic complement to a simple, juicy roast chicken.
- Grilled Salmon or Cod: The richness of the sauce cuts through the oiliness of the fish beautifully, making for a well-balanced meal.
- Pork Chops: A simple pan-seared pork chop is elevated by this decadent side. It makes a regular weeknight dinner feel a bit more special, much like our Creamy Chicken and Rice Recipe.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio works wonderfully to cut through the richness of the cream sauce.
Frequently Asked Questions
Creamy Garlic Parmesan Broccoli Bacon
Ingredients
Method
- Cook the Bacon: Place a large, cold frying pan or skillet over a medium heat. Add the chopped bacon and cook, stirring occasionally, for 8-10 minutes until it’s wonderfully crisp and the fat has rendered. Use a slotted spoon to transfer the crispy bacon bits to a plate lined with kitchen paper, leaving about a tablespoon of the rendered bacon fat in the pan.
- Blanch the Broccoli: While the bacon is cooking, bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until they are bright green and tender-crisp. You don't want them mushy. Immediately drain the broccoli and run it under cold water to stop the cooking process. Set aside. This step ensures the broccoli retains a nice bite.
- Start the Sauce Base: Return the frying pan with the bacon fat to a medium heat. Add the butter and let it melt. Once foaming, add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn.
- Make the Roux: Whisk the plain flour into the pan with the butter and garlic. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste. This paste is called a roux, and it’s what will thicken our sauce.
- Build the Creamy Sauce: Gradually pour in the milk, a little at a time, whisking continuously to avoid lumps. Once all the milk is incorporated and the sauce is smooth, pour in the double cream and stir to combine.
- Add the Flavour: Bring the sauce to a gentle simmer (do not boil). Reduce the heat to low and stir in the grated Parmesan cheese, black pepper, and nutmeg. I find that freshly grated nutmeg adds a lovely warmth that complements the cheese. Continue to stir until the cheese is completely melted and the sauce is smooth and has thickened slightly. Taste and add salt if needed.
- Combine Everything: Add the blanched broccoli florets and half of the crispy bacon to the pan with the sauce. Gently stir everything together until the broccoli is thoroughly coated in that glorious garlic parmesan sauce. Let it warm through for a minute or two.
- Serve Immediately: Transfer the creamy broccoli to a serving dish. Sprinkle the remaining crispy bacon over the top, along with an extra grating of Parmesan cheese. Serve hot.
Notes
I really hope you give this Creamy Garlic Parmesan Broccoli Bacon a try. It’s one of those recipes that has become a firm favourite in our house, capable of turning an ordinary meal into something much more satisfying. After a busy day, there’s nothing better than a delicious, comforting side dish that’s a bit of a treat, and this always delivers. If you enjoy this, you might also like our recipe for Stuffed Bell Peppers with Turkey. Let me know how you get on in the comments below – I always love hearing from you! Cheers, Marcus.
