While pasta is cooking, melt the butter in a saucepan over a medium-high heat.
Add the flour and stir for a few minutes until it becomes a creamier, golden color.
Add the stock and stir well to avoid any lumps. Add the milk, yogurt and half the Parmesan. Stir to combine well and simmer for a few minutes, until thickened. Set aside, keeping warm.
Heat olive oil in a frying pan over a medium-high heat. Add onion and cook for a minute or two to soften. Add garlic, bacon and broccoli and cook for a further 3-4 minutes or until bacon is crispy and broccoli is tender crisp.
Add the cooked pasta to the frying pan with the cream sauce and toss to combine well.
Divide pasta evenly between four bowls and sprinkle with the remaining Parmesan and some fresh parsley to serve.
This recipe contains 337 calories per serve.
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