Description
Discover how to make creamy Bacon Tortellini Alfredo in just 30 minutes! Learn the secrets to a rich, flavorful sauce with easy steps for a perfect weeknight dinner.
Ingredients
- 2 (9 ounce (255 g)) packages refrigerated cheese tortellini
- 6 strips beef bacon cut into small pieces
- 1 clove garlic minced
- 1/4 cup (60 ml) chicken broth
- 1 cup (240 ml) heavy/whipping cream
- 4 ounce (113 g) s cream cheese (1/2 block of Philly) softened
- 1 cup (240 ml) freshly grated parmesan cheese
- Salt & pepper to taste
Instructions
- Prepare a large pot of salted water and bring it to a boil for the tortellini. Begin cooking the tortellini after the beef bacon is ready, as the pasta will take only a few minutes to cook.
- Slice the beef bacon into small bits (kitchen shears can make this task easier). Cook the bacon in a skillet over medium-high heat until it becomes crispy, which should take around 10 minutes.
- Remove the skillet from the heat and transfer the bacon onto a plate lined with paper towels. Pour out most of the bacon grease, leaving about one tablespoon in the skillet.
- Add the minced garlic, chicken broth, heavy cream, and softened cream cheese to the skillet. Place the skillet back on the burner over medium heat, stirring continuously until the mixture becomes a smooth sauce and thickens to your preferred consistency, roughly 5 minutes.
- Mix in the freshly grated parmesan cheese and the cooked bacon. Remove the skillet from the heat and combine with the drained tortellini. If the sauce appears too thick, loosen it with a few spoonfuls of the hot pasta water before draining. Adjust the seasoning with salt and pepper to taste.
Notes
- Make sure the cream cheese is fully softened for smooth blending into the saucenUse the finest grater side for parmesan to ensure quick melting and a creamy texturenWatch the garlic closely to prevent burning, which can cause bitterness
