Begin by filling a large pot with water, adding a generous pinch of salt, and bring it to a rolling boil over high heat. Prepare the ingredients while the water heats.

Once the water is boiling, add the orecchiette and cook according to package instructions, about 10-12 minutes. After 7 minutes, add the broccoli and cook for 3 more minutes.

While the pasta cooks, heat a skillet over medium heat, add the chopped bacon, and cook until crispy, about 4-5 minutes. Stir to ensure even cooking.

Remove excess grease if necessary, then add the diced onion and minced garlic to the skillet, cooking for an additional 2 minutes until fragrant and translucent.

Stir in the dried thyme, tomato paste, and gochujang into the skillet, mixing well. Pour in the heavy cream, bringing the mixture to a gentle simmer, and allow to thicken, about 2-3 minutes.

Carefully drain the pasta and broccoli, reserving about ½ cup of the cooking water. Return back to the pot for mixing.

Pour the creamy sauce over the orecchiette and broccoli, mixing thoroughly. Add reserved pasta water as needed for desired consistency. Season with salt and pepper to taste.

Serve immediately, enjoying the vibrant flavors and creamy texture!