In a large pot, bring water to a rolling boil over high heat, adding a generous pinch of salt. Chop broccoli into small florets, dice onion, and mince garlic.

Add orecchiette and cook for about 3 minutes less than package instructions, around 7 minutes. Add chopped broccoli for the last 3 minutes of cooking.

In a skillet over medium-high heat, cook bacon bits for 5-7 minutes until crispy and golden brown.

Add diced onion to the skillet, cooking until translucent. Stir in minced garlic and sauté for an additional minute.

Sprinkle in thyme, add tomato paste and gochujang, stirring together well. Pour in heavy cream, reduce heat, and simmer for 5 minutes.

Drain pasta and broccoli, reserving a small cup of cooking water. Add to the skillet, tossing to coat in sauce. Adjust thickness with reserved pasta water if needed.

Season with freshly ground black pepper to taste, stir to combine, and heat through for another minute before serving hot.