Bacon Tortellini Alfredo Cream (Print)
Tender tortellini and bacon meet in a rich, creamy Alfredo with parmesan and hints of garlic.
# Ingredients:
→ Tortellini and Sauce
01 -
2 packages (9 oz each) refrigerated cheese tortellini
02 -
6 strips bacon, cut into small pieces
03 -
1 clove garlic, minced
04 -
1/4 cup chicken broth
05 -
1 cup heavy cream
06 -
4 ounces cream cheese, softened
07 -
1 cup freshly grated parmesan cheese
08 -
Salt and pepper, to taste
# Steps:
01 -
Boil a large, salted pot of water for the tortellini. Start cooking the tortellini once the bacon is ready. It will only take a few minutes for the tortellini to cook.
02 -
Cut the bacon into small pieces using kitchen shears for convenience. Fry it in a skillet over medium-high heat until crispy, about 10 minutes.
03 -
Take the pan off the heat and transfer the bacon to a plate lined with paper towels. Drain most of the bacon fat from the pan, keeping about 1 tablespoon in the skillet.
04 -
Add garlic, chicken broth, cream, and cream cheese to the skillet. Return the pan to medium heat and stir until the sauce is smooth and reduced to your desired consistency, about 5 minutes.
05 -
Stir in the parmesan cheese and the crispy bacon. Remove the pan from the heat and combine with the drained tortellini. If the sauce seems too thick, thin it out with a few spoonfuls of reserved pasta water before draining the tortellini.
06 -
Season with salt and pepper to taste, then serve immediately.
# Notes:
01 -
For a lighter sauce, reduce the amount of cream cheese slightly and increase the chicken broth.