Creamy Bacon Tortellini: Weeknight Dream!
Bacon tortellini: whip up this quick and creamy pasta dish featuring crispy bacon, tender tortellini, and smoky charred broccoli for a satisfying meal.
Ingredients
- 1 pound fresh cheese tortellini
- 4 thick-cut slices bacon, chopped
- 2 tablespoons extra virgin olive oil
- 2 cups broccoli florets, roughly chopped
- kosher salt and black pepper
- 4 tablespoons salted butter
- 3 cloves garlic, minced or grated
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- 1 pinch crushed red pepper flakes
- 1/2 cup dry white wine
- 1 cup heavy cream
- 2 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and set aside.
- Meanwhile, cook the chopped bacon in a large skillet over medium heat until crisp. Drain onto a paper towel-lined plate.
- Add the broccoli florets to the same skillet and season with salt and pepper. Cook until the broccoli begins to crisp on the edges, about 3 to 4 minutes.
- Toss the broccoli, add the olive oil, and continue to cook for another 2-3 minutes until tender-crisp. Remove the broccoli from the skillet to a plate.
- To the same skillet, melt the butter over medium heat, cooking until it begins to brown, about 3-4 minutes. Reduce the heat to low.
- Add the minced garlic, oregano, thyme, and a pinch of crushed red pepper flakes. Cook for one minute until fragrant. Pour in the dry white wine and simmer for 2-3 minutes.
- Add the heavy cream and softened cream cheese. Whisk until the sauce is smooth. Bring to a gentle simmer and cook for 5 minutes, until slightly thickened. Stir in the Parmesan cheese and season with salt and pepper to taste.
- Add the cooked tortellini to the sauce and toss to coat. Cook for 2-3 minutes, then remove from the heat. Divide the tortellini between plates and top with the charred broccoli and crispy bacon. Serve immediately.
Notes
- For the crispiest bacon, start with a cold skillet and cook over medium heat, allowing the fat to render slowly. Drain excess fat before adding broccoli.
- When adding the cream cheese and heavy cream, ensure the heat is on low to prevent the sauce from breaking. Whisk continuously until smooth and fully incorporated.
- This dish stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or water to restore its creamy consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When adding the cream cheese and heavy cream, ensure the heat is on low to prevent the sauce from breaking. Whisk continuously until smooth and fully incorporated.
- This dish stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or water to restore its creamy consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.