Boil the Pasta Water: Bring a large pot of salted water to a rolling boil and cook the orecchiette according to package instructions, stopping 3 minutes early.

Prepare the Ingredients: Chop the brown onion, mince the garlic, and cut the broccoli into florets.

Cook the Broccoli: Add the chopped broccoli to the pot during the last 3 minutes of pasta cooking.

Crisp the Bacon: In a skillet, sauté the chopped bacon over medium-high heat until crispy.

Sauté Onions and Garlic: Add the onion and garlic to the skillet with bacon and sauté for 2 minutes.

Create the Sauce: Stir in thyme, tomato paste, and gochujang, then add the heavy cream and simmer.

Combine Everything: Toss the drained orecchiette and broccoli with the sauce in the skillet.

Final Seasoning: Adjust seasoning with black pepper and salt, then serve immediately.