Spaghetti, bacon, broccoli and Cream

Coming home from our Christmas weekend, I didn’t have the energy to go to the grocery store so I whipped this up from some staples I have around the kitchen. Spaghetti, bacon, broccoli and Cream Ingredients 1 tablespoon grape seed oil ½ pound bacon, cut into ¼-inch dice or slivers if it is pre-sliced ¼ teaspoon freshly ground black pepper, plus more for optional garnish 2 cups diced broccoli or peas (fresh or frozen) 2 cups heavy cream 1 pound good-quality spaghetti ½ cup Pasta Water Grated Parmesan cheese for garnish Directions 1. Add the grape seed oil, bacon, and the ¼ teaspoon black pepper to a 10-inch skillet. Turn on the heat to high. Cook, stirring occasionally, until the speck becomes crispy, about 4 to 5 minutes. Add the broccoli. Cook for 2 minutes. Add the cream and bring to a boil. Lower the heat to medium and reduce the cream by half, about 10 to 12 minutes. 2. Bring a large pot of salted water  to a boil. Add the spaghetti to the boiling water and cook until al dente. Add the ½ cup pasta water to the sauce. 3. Two minutes before the pasta cooking time is complete, use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the sauce. Stir to thoroughly coat the spaghetti with the sauce. Cook for 2 more minutes. 4. Serve immediately with the grated Parmesan cheese and, if desired, freshly ground black pepper.