Finely dice the brown onion and mince the garlic cloves. Chop broccoli into small florets and set aside.

Boil water in a large pot with a generous pinch of salt.

Once boiling, cook the orecchiette for 3 minutes less than package instructions. In the last 2 minutes, add broccoli florets.

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

Stir in dried thyme, tomato paste, and gochujang paste into the skillet. Pour in heavy cream and let simmer gently for 2-3 minutes.

Drain pasta and broccoli, reserving some cooking water. Toss orecchiette and broccoli into the skillet with the sauce, adding reserved water as needed.

Season with salt and garnish with freshly ground black pepper before serving.