Bacon Cream Cheese Tortellini Recipe
This Bacon Cream Cheese Tortellini recipe combines tender cheese tortellini with a rich, creamy sauce made from cream cheese, heavy cream, and Parmesan, enhanced with crispy bacon and fresh parsley. Easy to prepare and bursting with flavor, this comforting pasta dish is perfect for a satisfying weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Pasta
- 1 (20 ounce) package refrigerated cheese tortellini
Bacon and Sauce
- 1 pound bacon, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Cook the bacon: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the bacon pieces and cook, stirring occasionally, until crispy and golden brown, about 8-10 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of bacon grease in the skillet and discard any excess grease.
- Sauté onions and garlic: Add the chopped onion to the skillet with the reserved bacon grease. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Make the cream sauce: Reduce the heat to low. Add the softened cream cheese to the skillet and stir constantly until it melts and becomes smooth. Gradually pour in the heavy cream, stirring constantly to create a smooth, creamy sauce. Stir in the Parmesan cheese until fully melted and incorporated.
- Season and simmer: Season the sauce with salt, freshly ground black pepper, and red pepper flakes if using. Let the sauce simmer gently over low heat for 5-10 minutes, stirring occasionally to allow flavors to meld and the sauce to thicken slightly.
- Cook tortellini: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package directions until al dente. Drain immediately in a colander.
- Combine and serve: Add the drained tortellini to the skillet with the cream cheese sauce. Gently toss to coat the pasta evenly. Fold in the crispy bacon and chopped fresh parsley. Serve immediately, garnished with additional grated Parmesan cheese and chopped fresh parsley, if desired.
Notes
- Be careful not to overcook the tortellini; al dente texture works best in this dish.
- For a spicier kick, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- You can substitute turkey bacon for a leaner option.
- Use freshly grated Parmesan for the best flavor and melt.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of cream or milk to restore creaminess.
Keywords: bacon cream cheese tortellini, creamy pasta, easy dinner, bacon pasta recipe, cheesy tortellini, comfort food
Find it online: https://dylangranv.com/bacon-cream-cheese-tortellini-recipe/
