Cook the orecchiette according to package instructions.

In a large skillet, cook the bacon bits until crispy. Remove and set aside.

In the same skillet, add the diced onion and minced garlic. Sauté until the onion is translucent.

Add chopped broccoli and cook until tender.

Stir in the cooked orecchiette, bacon bits, thyme, tomato paste, and gochujang paste.

Pour in the heavy cream and season with salt and black pepper. Mix until well combined and heated through.