Tortellini in Creamy Alfredo Sauce with Crispy Bacon Bites
This comforting pasta dish combines pillowy cheese tortellini with a rich, velvety Alfredo sauce, finished with crunchy bites of smoky, crispy bacon. It’s indulgent, fast, and deeply satisfying — perfect for cozy nights when you crave something truly irresistible.
Time and Yield
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minute
Ingredients
Main Ingredients:
20 oz (about 570g) refrigerated cheese tortellini
6 slices bacon, chopped into small pieces
2 tablespoons olive oil
1 cup heavy cream (or half-and-half for lighter version)
¾ cup freshly grated Parmesan cheese (plus extra for topping)
2 cloves garlic, minced
¼ teaspoon ground black pepper
Salt, to taste
Fresh parsley, chopped (for garnish)
Optional: pinch of nutmeg for extra flavor
Instructions
1. Cook the Tortellini:
Bring a large pot of salted water to a boil.
Cook tortellini according to package directions until tender (usually 2–4 minutes).
Drain and set aside. Toss lightly with olive oil to prevent sticking.
2. Crisp the Bacon:
While pasta cooks, add chopped bacon to a large skillet over medium heat.
Cook until bacon is crispy and browned (about 6–8 minutes).
Remove bacon pieces with a slotted spoon and place them on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pan for flavor.
3. Make the Alfredo Sauce:
In the same skillet, lower heat to medium-low.
Add olive oil and minced garlic; sauté for about 1 minute until fragrant (don’t brown the garlic).
Pour in heavy cream and bring to a gentle simmer.
Stir in grated Parmesan cheese gradually, whisking until smooth and creamy.
Season with black pepper and a pinch of salt to taste.
Add a pinch of nutmeg if using (optional but delicious).
4. Combine Everything:
Toss cooked tortellini into the sauce, stirring gently to coat.
Fold in the crispy bacon bites (reserving a few for garnish if you like).
Simmer 1–2 minutes until everything is heated through.
5. Serve:
Plate immediately.
Garnish with extra Parmesan,black pepper, and fresh parsley.
Notes & Tips
Use Fresh Parmesan: pre-grated cheese and gives a silkier sauce.
Thicken the Sauce: If the Alfredo is too thin, simmer it for another minute or two to reduce slightly.
Lighter Version: Use half-and-half instead of heavy cream and turkey bacon instead of regular bacon.
Make it Extra Rich: Stir in 2 oz cream cheese when adding the Parmesan for a creamier, tangier sauce.
Variations: Add sauteed spinach, peas, or mushrooms for a veggie boost.
Frequently asked questions FAQs
Q: Can I use frozen tortellini?
A: Yes! Just cook it according to package directions, adding a minute or two if needed.
Q: Can I make it ahead?
A: It’s best served fresh. If reheating, add a splash of cream or milk to loosen the sauce.
Q: What if I don’t have heavy cream?
A: You can substitute with half-and-half, but the sauce will be slightly lighter.
Q: How do I keep the sauce from getting grainy?
A: Stir the cheese in slowly on low heat — overheating can cause separation.
Nutritional Value
Calories ~200
Protein: 26g
Fat: 44g
Carbs: 45g
Fiber: 2g
Sugar: 3g
Iron: 10% DV
Vitamin A: 20% DV