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Bring a large pot of water to boil and salt heavily.
In a seperate pan over medium heat with the butter and oil, cook off the bacon. Remove from the pan once cripsy.
The water should be at a rolling boil by now, add the broccoli and cook for 2 minutes. Remove and set aside once bright green in colour.
Discard some of the fat from the bacon before adding the onions to the pan with the seasonings.
Once the broccoli is done, add the pasta to the same water and stir continuously for the first 30-60 seconds to prevent sticking.
Once onions have softened, add the sun dried tomatoes.
After a couple of minutes, add the garlic and cook until fragrant.
Add the cream cheese and cream and stir well until melted and well combined.
Add the cooked broccoli and half of the bacon and stir to combine.
Add some pasta water to help emulsify the sauce before adding the al dente bucatini to the pan and stirring through until evenly coated.
Add Parmesan to help thicken the sauce. If the sauce is too thick, add more pasta water. Find a balance of both until you're happy with the consistency.
Serve topping with the remaining bacon, Parmesan and freshly chopped parsley.