There’s something incredibly comforting about a warm bowl of pasta, isn’t there? It’s a dish that evokes feelings of home, family, and simple pleasures. And today, I’m sharing a recipe that embodies all of those things: my Creamy Tortellini with Bacon. It’s a dish I’ve been making for years, and it’s always a crowd-pleaser. It’s quick, easy, and bursting with flavor – the perfect weeknight meal.
I remember my grandmother making tortellini for me when I was a little girl. She always used fresh pasta, and the aroma of it cooking would fill the entire house. It’s a memory I cherish, and it’s what inspired me to create my own version of this classic dish. I’ve tweaked and perfected the recipe over the years, and I’m so excited to finally share it with you. It’s a little bit of love in every bite.
What I love most about this [ homemade tortellini recipes ] is how versatile it is. You can easily customize it to your liking by adding different vegetables, cheeses, or sauces. I’ve tried everything from spinach and mushrooms to roasted red peppers and artichoke hearts, and it’s always delicious. It’s a blank canvas for your creativity! And the best part? It’s a relatively quick and easy meal to prepare, even on a busy weeknight.
One of the keys to success with this recipe is to use high-quality ingredients. I prefer to use fresh tortellini, if possible, as it has a better texture and flavor than dried tortellini. But if you can’t find fresh tortellini, dried tortellini will work just fine. And don’t skimp on the bacon! The smoky, salty flavor of the bacon is what really elevates this dish.
And speaking of flavor, don’t be afraid to experiment with different cheeses. I like to use a combination of Parmesan and Romano cheese, as they both have a strong, salty flavor that complements the bacon and cream sauce. But you can also use other cheeses, such as mozzarella, provolone, or Asiago. It’s all about finding what you like best.
This [ homemade tortellini recipes ] is more than just a meal; it’s a little bit of comfort, a little bit of nostalgia, and a whole lot of flavor. It’s a recipe that’s meant to be shared with loved ones, and I hope it brings you as much joy as it brings me. ❤️
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📖Why My Recipe Works
- Brine Method- While many cooking websites say that salting, or brining the eggplant, isn't necessary because modern eggplants are less bitter I just don't agree. I find the salt improves both the flavor and texture.
- Quick and Easy- There are so many delicious ways to make eggplant, but cutting them into slices is perfect for a variety of applications and is much faster than cubes or whole eggplant.
🧾Ingredient Notes
- For a spicier dish, add a pinch of red pepper flakes to the sauce.
- You can substitute the heavy cream with half-and-half for a lighter sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
- 1 lb tortellini (cheese or meat-filled)
- 6 slices bacon, cooked and crumbled
- 4 cloves garlic, minced
- 1 cup chicken broth
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- ½ cup grated Romano cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1 Step 1: Cook the tortellini according to package directions. Drain and set aside.
2 Step 2: In a large skillet, cook the bacon until crispy. Remove the bacon from the skillet and set aside.
3 Step 3: Add the garlic to the skillet and cook for 30 seconds, or until fragrant.
4 Step 4: Pour in the chicken broth and heavy cream. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly.
5 Step 5: Stir in the Parmesan cheese and Romano cheese. Season with salt and pepper to taste.
6 Step 6: Add the cooked tortellini and crumbled bacon to the skillet. Toss to coat.
7 Step 7: Garnish with fresh parsley and serve immediately.
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📖 Recipe Card
A Comforting Classic: My Creamy Tortellini with Bacon Recipe2
Ingredients
- 1 lb tortellini (cheese or meat-filled)
- 6 slices bacon, cooked and crumbled
- 4 cloves garlic, minced
- 1 cup chicken broth
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- ½ cup grated Romano cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the tortellini according to package directions. Drain and set aside.
- In a large skillet, cook the bacon until crispy. Remove the bacon from the skillet and set aside.
- Add the garlic to the skillet and cook for 30 seconds, or until fragrant.
- Pour in the chicken broth and heavy cream. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly.
- Stir in the Parmesan cheese and Romano cheese. Season with salt and pepper to taste.
- Add the cooked tortellini and crumbled bacon to the skillet. Toss to coat.
- Garnish with fresh parsley and serve immediately.
Notes
- For a spicier dish, add a pinch of red pepper flakes to the sauce.
- You can substitute the heavy cream with half-and-half for a lighter sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Substitutions
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- Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
- Bun - use gluten free buns instead of white bread buns to make this gluten free
- Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian
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- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
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See this spicy version of this recipe on my website! (placeholder for in-content link)
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Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
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