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Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom ½ inch of the stem, then cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Grate the cheddar on the large side of a box grater. Medium dice the bacon.
Add the pasta to the pot of boiling water and cook, stirring occasionally, 5 minutes. Carefully add the broccoli florets. Cook, stirring occasionally, 4 to 6 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.
Meanwhile, heat a large pan (nonstick, if you have one), on medium-high until hot. Add the diced bacon in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the bacon is cooked through and crispy. Transfer to a paper towel-lined plate.
To the pot of cooked pasta and broccoli, add the cooked bacon, béchamel, grated cheddar, half the parmesan, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the cheese is melted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the remaining parmesan. Enjoy!
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom ½ inch of the stem, then cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Grate the cheddar on the large side of a box grater. Medium dice the bacon.
Add the pasta to the pot of boiling water and cook, stirring occasionally, 5 minutes. Carefully add the broccoli florets. Cook, stirring occasionally, 4 to 6 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.
Meanwhile, heat a large pan (nonstick, if you have one), on medium-high until hot. Add the diced bacon in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the bacon is cooked through and crispy. Transfer to a paper towel-lined plate.
To the pot of cooked pasta and broccoli, add the cooked bacon, béchamel, grated cheddar, half the parmesan, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the cheese is melted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the remaining parmesan. Enjoy!
Tips from Home Chefs