Boil a large pot of salted water over high heat.

Dice one brown onion and mince a few cloves of fresh garlic. Chop the broccoli into bite-sized florets.

Add the orecchiette and cook for 3 minutes less than package instructions, adding the broccoli when 3 minutes remain.

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

In the same skillet, add the diced onion and garlic, cooking for 2-3 minutes until translucent.

Stir in dried thyme, tomato paste, and gochujang, then add the heavy cream and bring to a simmer.

Drain orecchiette and broccoli, reserving ½ cup of the cooking water.

Add the drained orecchiette and broccoli to the skillet with the sauce and toss, adding reserved pasta water as needed.

Season with freshly ground black pepper and a pinch of salt. Serve immediately.