Cook the orecchiette pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.

Add the broccoli florets to the skillet and sauté for about 3-4 minutes until bright green and tender.

Stir in the minced garlic and red pepper flakes, cooking for an additional minute until fragrant.

Return the cooked bacon to the skillet and add the drained orecchiette.

Pour in the reserved pasta water, olive oil, lemon juice, salt, and black pepper. Toss everything together until well combined and heated through, about 2-3 minutes.

Remove from heat and sprinkle with grated Parmesan cheese before serving.