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Bacon Cream Cheese Tortellini Recipe

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★★★★★

4.8 from 78 reviews

This Bacon Cream Cheese Tortellini recipe is a rich and creamy pasta dish featuring tender cheese tortellini tossed in a decadent sauce made from crispy bacon, cream cheese, heavy cream, and Parmesan. Enhanced with sautéed onions, garlic, and fresh parsley, it’s an easy-to-make comfort food favorite perfect for a satisfying weeknight dinner or special occasion.

Ingredients

Scale

Pasta

  • 1 (20 ounce) package refrigerated cheese tortellini

Meat

  • 1 pound bacon, cut into 1/2-inch pieces

Sauce

  • 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 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley, plus more for garnish

Instructions

  1. 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 bacon with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of bacon grease in the skillet and discard the excess grease.
  2. Sauté onions and garlic: Add the chopped onion to the skillet with the reserved bacon grease. Cook over medium heat, stirring occasionally, for 5-7 minutes until onions are softened and translucent. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
  3. Make the cream sauce: Reduce heat to low. Add the softened cream cheese to the skillet and stir constantly until melted and smooth. Gradually pour in the heavy cream, stirring constantly to create a creamy consistency. Stir in the Parmesan cheese until fully melted and incorporated.
  4. Season and simmer the sauce: Season the sauce with salt, freshly ground black pepper, and red pepper flakes if using. Let it simmer gently over low heat for 5-10 minutes, stirring occasionally to meld the flavors and slightly thicken the sauce.
  5. Cook the tortellini: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the refrigerated cheese tortellini and cook according to package directions until al dente. Drain immediately in a colander.
  6. Combine pasta with sauce and bacon: Add the drained tortellini to the skillet with the cream cheese sauce. Gently toss to coat the pasta evenly. Fold in the crispy bacon pieces and stir in the chopped fresh parsley. Serve immediately, garnished with extra grated Parmesan cheese and chopped parsley if desired.

Notes

  • For a spicier kick, increase the amount of red pepper flakes to taste.
  • You can substitute bacon with pancetta or smoked turkey bacon for a different flavor.
  • Use fresh tortellini for best texture, but frozen can work as well; just adjust cooking time accordingly.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Adding a handful of sautéed mushrooms or spinach can boost the veggie content and flavor.

Keywords: Bacon Cream Cheese Tortellini, creamy pasta, bacon pasta recipe, quick dinner, Italian pasta, easy tortellini recipe

Find it online: https://bitesizedbenny.com/bacon-cream-cheese-tortellini-recipe/