Begin by bringing a large pot of salted water to a vigorous boil over high heat. Once boiling, add the orecchiette and stir to prevent sticking, cooking for about 3 minutes less than package instructions.

While the orecchiette cooks, dice one onion, mince garlic cloves, and chop broccoli into florets.

After about 3 minutes, gently add the broccoli florets to the boiling pot and cook for 3 more minutes. Reserve ½ cup of cooking water, then drain the pot.

In a large skillet, place diced bacon over medium heat and cook for about 5-7 minutes until crispy and golden brown.

Add diced onion to the skillet and sauté for 2 minutes until translucent, then stir in minced garlic for an additional minute.

Stir in dried thyme, tomato paste, and gochujang, mixing well for 1 minute. Pour in heavy cream and bring to a gentle simmer.

Add drained orecchiette and broccoli to the skillet, splash with reserved cooking water, and toss gently for about 2 minutes.

Taste and add freshly ground black pepper and salt as desired. Serve immediately in bowls.