Pinch of red pepper flakes
2 tablespoons unsalted butter
1 pound small cupped pasta such as orecchiette or shells
2 teaspoons grated lemon zest and 1 tablespoon juice
(from 1 lemon)
1 ounce Parmigiano-Reggiano, grated, plus more for
serving
Freshly ground black pepper
- Bring a large pot of salted water to a boil. Add the
broccoli and cook until bright green and tender-crisp,
about 3 minutes. With a fine-mesh strainer, transfer to the
insert of a salad spinner set in the sink and run under cold
water to chill. Spin in the salad spinner in batches until
thoroughly dried, then set aside. - Place the bacon in a 10-inch skillet, add ½ cup water,
and bring to a boil over high heat, then reduce the heat to
medium and cook, stirring occasionally, until the water
has evaporated and the bacon is beginning to render its
fat. Add the oil and 4 smashed garlic cloves and cook
until the garlic is gently sizzling, about 1 minute. Reduce
the heat to medium-low and cook until the garlic is
golden brown and the bacon is crisp, 5 to 7 minutes.
Discard the garlic cloves, leaving the oil and bacon in the
skillet, and return the pan to high heat. Add the sliced
garlic and cook, stirring constantly, until the garlic just
begins to turn pale golden brown, about 45 seconds. Add
the broccoli, immediately toss, and cook, stirring and
tossing occasionally, until coated in the garlic-bacon oil
and just starting to color in spots, about 1 minute. Add