• Before starting, wash and dry all produce. 
• Bring a large pot of salted water to a boil (same for 4 servings).
• Meanwhile, heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping often, until crispy.** Don't crowd the pan; cook in batches, if needed. Remove from heat.
• Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
• Discard all but 1 tbsp (1 1/2 tbsp) bacon fat from pan. 

• Cut broccoli into bite-sized pieces.

• To the boiling water, add cavatappi. Cook for 7-8 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/4 cup (1/2 cup) pasta water.
• Add broccoli to the pot and cook for 1-2 min, stirring occasionally, until tender.
• Drain and return cavatappi and broccoli to the pot, off heat.

• Reheat the pan with reserved bacon fat over medium. 
• When hot, add onions. Cook for 2-3 min, stirring often, until tender. 
• Sprinkle Cream Sauce Spice Blend and Zesty Garlic Blend over onions, then stir to coat.
• Whisk in cream and 1/2 cup (3/4 cup) water. Add cream cheese and broth concentrate. Bring to a simmer and cook for 3-4 min, stirring often, until sauce thickens slightly. 
• Remove from heat, then stir for 1 min, until cheddar melts. Season with pepper. 

• To the pan with sauce, add cavatappi and broccoli.
• Season with salt and pepper, if you like, then stir to combine. (TIP: If you prefer a lighter sauce, add some reserved pasta water, 1-2 tbsp at a time.) 

• Divide cavatappi and sauce between bowls.
• Roughly crumble bacon over top.

If you've opted for double bacon, cook in the same way the recipe instructs you to cook the regular portion of bacon. Don't crowd the pan. Cook in two batches, if needed.