Recipe Background
Better Bacon Tortellini combines bacon and tortellini for a rich, creamy comfort dish perfect for cozy nights.
It was the day we moved into our cozy little house, filled to the brim with boxes, a potluck of mismatched furniture, and dreams bigger than our modest space. Amidst the chaos and cartons, my spouse and I wanted to mark the moment with a meal that felt comforting and self-indulgent. Rummaging through the half-unpacked kitchen, I found a trusty pack of tortellini and some bacon—heroes of many late-night dinners. The welcome scent of bacon sizzling in the skillet promptly turned our new house into a home.
That afternoon became a crash course in resourceful cooking. I used the bacon’s crispy goodness to create a luscious sauce, mixing in a little broth, some softened cream cheese, and a sprinkle of freshly grated parmesan for a deeply savory flavor. Remember to keep a tablespoon of that bacon grease—it’s liquid gold that ties everything together. As the sauce simmered, rich and creamy, I tossed in a clove of minced garlic for a subtle yet robust kick. The tortellini, cooked to a perfect al dente, absorbed all those flavors as we sat cross-legged on the floor, eating straight from the skillet.
Years later, revisiting this recipe feels like paging through an old photo album. Each rock-paper-scissors battle over the last piece of bacon or a generous grind of fresh pepper wasn't just about the food; it was about beginning a journey in our new space. For a silky finish, don’t skimp on reserving a splash of pasta water—that’s your secret to getting the sauce just right. This dish, our Better Bacon Tortellini, is like a warm hug in culinary form, perfect for celebrating new beginnings or just a cozy night in.
Ingredients
- 6 strips bacon chopped
- 2 (9-ounce) packages refrigerated cheese tortellini
- 1 clove garlic minced
- 1/4 cup chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese softened
- 1 cup parmesan cheese freshly grated
- salt to taste
- pepper to taste
Directions
- In a skillet over medium-high heat, cook the bacon pieces until they are crispy, about 10 minutes.
- Transfer the bacon pieces to a paper-towel-lined plate.
- Reserve 1 tablespoon of the bacon grease in the skillet and drain the rest.
- In a large pot of salted, boiling water, cook the tortellini to al dente, according to the package directions.
- Reserve 1 cup of the pasta water and drain the rest.
- In the same skillet over medium heat, add the garlic, the chicken broth, the heavy cream, and the cream cheese to the reserved bacon grease and cook, while stirring, until the sauce is smooth and has reduced, about 5 minutes.
- Add the cooked bacon pieces and the parmesan cheese to the sauce and stir to combine.
- Transfer the skillet from the heat and add the cooked tortellini to the sauce. Toss to combine. If the sauce is too thick, add a few spoonfuls of the reserved pasta water to thin it.
- Season the tortellini mixture with the salt and the pepper and stir to combine.
- Serve.
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