Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.

While waiting for the water to boil, dice the brown onion finely and mince the garlic cloves. Chop the broccoli into small bite-sized florets.

Once the water is boiling, add the orecchiette and cook according to package instructions, usually around 10 minutes. After 7 minutes, add the chopped broccoli.

In a large skillet, cook diced bacon over medium-high heat until crispy, about 5-7 minutes. Add diced onion and minced garlic, sauté for another 2 minutes.

Stir in the dried thyme, tomato paste, and gochujang into the skillet with bacon, allowing it to cook for 1-2 minutes. Then pour in the heavy cream and bring to a gentle simmer.

Once pasta and broccoli are cooked, reserve ½ cup of the cooking water, drain the rest, and add them to the skillet with the sauce. Toss everything together.

Taste and add salt and freshly ground black pepper to suit your preference. Allow to sit a moment before serving warm.