1/2 lb. bacon, diced
1 pound broccoli, cut into 1 inch florets
4 Tbsp unsalted butter
4 cloves garlic, minced
1/4 tsp dried red pepper flakes
1 tsp salt
3-1/2 cups chicken broth
12 oz spaghetti or angel hair, broken in half
1/2 cup freshly grated Parmesan cheese
In a large nonstick skillet, cook bacon until browned & crispy. Use a slotted spoon to transfer to a paper towel-lined plate. Drain all but about 2 tsp grease from pan.
Add butter to the pan & melt. Stir in garlic, red pepper flakes, and salt. Add the broccoli and toss to coat.
Pour in the chicken broth; bring to a boil. Add in the pasta and cook for 4-5 minutes till pasta is al dente and broccoli is tender. Sprinkle with cheese, reduce heat to low, cover the pan and allow to steam for an additional 1-2 minutes to absorb any remaining liquid.
Add cooked bacon back to the pan and toss gently to combine.
Divide into bowls and serve with more Parmesan cheese at the table.