Ingredients
4 oz. bacon, cut crosswise into 1/2" pieces
1/4 c. panko bread crumbs
1 c. freshly grated Parmesan, divided
1/4 c. freshly chopped parsley, divided
1 small onion, finely chopped
2 garlic cloves, minced
kosher salt
Freshly ground black pepper
1/2 tsp. crushed red pepper flakes
2 tbsp. all-purpose flour
1 1/2 c. whole milk
1 lb. fresh mozzarella, chopped
1 large egg, beaten
1/2 lb. rigatoni
5 c. broccoli florets
Preparation
Step 1In a medium saucepan over medium heat, cook bacon until crisp, 8 minutes. Transfer to a paper towel-lined plate to let cool, then move bacon drippings to glass jar, reserving 1 tablespoon in pan.Step 2Meanwhile, in a small bowl, mix bread crumbs, 1/4 cup Parmesan, 3 tablespoons parsley, and 1 tablespoon bacon drippings, then set aside.Step 3Add onions and garlic to pan and cook, stirring occasionally, until softened, 2 minutes. Season with salt and pepper and stir in red pepper flakes. Add flour and milk, whisking until smooth, thick, and bubbling, 8 to 10 minutes. Remove from heat and stir in remaining 3/4 cup Parmesan and mozzarella, then slowly add egg, whisking constantly (to prevent scrambled eggs!).Step 4Preheat oven to 425°. In a large pot of boiling salted water, cook rigatoni 4 minutes less than package directions. Add broccoli and cook 1 minute more, then drain and return to pot. Add creamy mixture, cooked bacon, and remaining parsley and toss to combine. Transfer to a casserole dish or cast-iron skillet and top with bread crumb mixture.Step 5Bake until bubbling and golden brown, 20 to 25 minutes. (If you want it extra crispy, broil 3 minutes.)
