Bacon Cheese Tortellini (Print Version)
# Ingredients:
→ Pasta
01 -
12 oz cheese tortellini, either fresh or frozen
→ Sauce Base
02 -
6 oz cream cheese at room temperature
03 -
1 cup heavy cream
04 -
1/2 cup Parmesan cheese, freshly grated
→ Proteins
05 -
6 slices bacon (thick-cut), crisped up and broken into pieces
→ Aromatics & Seasonings
06 -
2 cloves garlic, finely chopped
07 -
1 teaspoon blend of Italian herbs
08 -
Salt and pepper according to preference
→ Garnish
09 -
Chopped fresh parsley leaves
# Instructions:
01 -
Fill a big pot with salted water and heat until bubbling. Toss in tortellini and cook till tender but still firm. Drain water and put pasta aside.
02 -
Place bacon in a wide pan over medium heat and fry until crisp. Take bacon out and save for later, but keep the fat in the pan.
03 -
Toss chopped garlic into the bacon drippings and cook for about half a minute until you can smell it. Watch carefully so it doesn't burn.
04 -
Turn down the heat. Drop the cream cheese into the pan and keep stirring as it softens and mixes with the garlic.
05 -
Slowly add heavy cream while constantly mixing to make the sauce smooth. Throw in the Parmesan and Italian herbs, and stir till the cheese completely dissolves.
06 -
Sprinkle in salt and pepper, tasting as you go and adding more if needed.
07 -
Dump the drained tortellini and bacon bits into the sauce, giving everything a gentle stir until the pasta is fully wrapped in sauce.
08 -
Scoop onto plates and top with a sprinkle of fresh parsley.
# Notes:
01 -
Want a creamier sauce? Just mix in some extra cream cheese.
02 -
Try adding a handful of baby spinach or some green peas for a pop of color and extra nutrients.