Begin by setting a large pot of salted water over high heat. Once it reaches a rolling boil, prepare for cooking the orecchiette by ensuring it’s bubbling vigorously. This should take about 8-10 minutes.

As your water heats, dice one brown onion and mince a few cloves of garlic. Chop fresh broccoli into bite-sized florets, ensuring they are uniform for even cooking.

Once the water is boiled, add the orecchiette and cook according to package instructions, but reduce the time by 3 minutes. With 3 minutes remaining, toss in the chopped broccoli florets to par-cook them.

In a large skillet, place diced bacon over medium heat. Cook for about 5-7 minutes, stirring occasionally, until it becomes crispy and golden.

Once the bacon is crispy, add the diced onion and minced garlic to the skillet. Sauté for about 2-3 minutes until the onion is translucent and the garlic is fragrant.

Stir in dried thyme, tomato paste, and gochujang, allowing them to meld for another minute. Next, pour in heavy cream while reducing the heat to low. Stir everything together.

Drain the orecchiette and broccoli, reserving a cup of the cooking water for later. Add the drained pasta and broccoli directly into the skillet with the sauce.

Taste the dish and adjust with salt as needed. Finish with freshly ground black pepper and serve hot.