Boil the water in a large pot and add salt.

Dice the onion, mince the garlic, and chop the broccoli.

Cook the orecchiette for 3 minutes less than package instructions, then add broccoli for an additional 3 minutes. Drain.

Cook the diced bacon in a large skillet until crispy, about 5-6 minutes, then add onions and garlic, cooking for an additional 2 minutes.

Stir in thyme, tomato paste, and gochujang, then add heavy cream and let simmer.

Combine the drained pasta and broccoli with the sauce; add reserved pasta water if needed.

Adjust seasoning with salt and pepper, then serve with garnishes.