Bacon Tortellini Alfredo Recipe

Ash Tyrrell

Bacon Tortellini Alfredo Recipe

I made this Bacon Tortellini Alfredo for dinner last week, and I have to tell you—it felt like I’d ordered take-out without leaving home. Creamy, tangy, cheesy, with bacon giving a salty crunch. I loved how the sauce came together quietly and fast, yet tasted rich and comforting.

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Prep Time 10

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

2 9-ounce packages refrigerated cheese tortellini – fresh tortellini from the refrigerated section, not frozen or dried, works best for texture and flavor.
6 strips bacon cut into small pieces – adds savory, smoky crunch; using thick or thin bacon works, but thicker gives more bite.
1 clove garlic minced – fresh garlic adds aroma and depth; avoid garlic powder when possible because you miss that fresh punch.
¼ cup chicken broth – forms part of the sauce base and helps thin it; its salty umami quality complements the cream.
1 cup heavy cream also called heavy whipping cream – for richness and that smooth, velvety sauce; I don’t recommend substituting with milk (see pro tips).
4 ounces cream cheese about half a block, e.g. Philadelphia, softened – gives a tangy and thick texture without needing flour or starch.
1 cup freshly grated Parmesan cheese – always grate your own so it melts properly and gives true Parmesan flavor.
Salt & pepper to taste – season carefully after tasting; bacon and Parmesan both contribute salt, so go light initially.

Method

First, cut the bacon into small pieces—kitchen shears make this easy. Fry in the skillet over medium-high heat until it’s crisp and golden. Then transfer bacon to a paper towel-lined plate to drain, reserving about a tablespoon of the fat in the pan (you’ll use that flavor). Meanwhile, bring a large, salted pot of water to a boil for the tortellini, and once the bacon is done, add tortellini and cook per package instructions.
With the skillet still hot (with that bacon fat), add minced garlic and cook just until fragrant (about 30 seconds to a minute). Pour in chicken broth, heavy cream, and softened cream cheese. Stir over medium heat until the sauce is smooth and starting to reduce—this takes about five minutes. The cream cheese adds both tang and thickness without needing thickening agents.
Once the sauce is smooth, stir in the crispy bacon and freshly grated Parmesan. Drain the tortellini, reserving a splash of pasta water just in case you need to thin the sauce. Toss the pasta into the sauce, gently coating every piece. Season with salt and pepper to taste. When it looks glossy and luscious, remove from heat and dig in.

Notes

Make sure your cream cheese is softened before adding—it blends much smoother, no lumps.
Don’t overcook the garlic; it burns fast and gives bitterness. I watch it closely.
Save a bit of pasta water—it’s magic if your sauce gets too thick; helps loosen without diluting flavor.
Crisp the bacon well enough so it contrasts with the creaminess; soft bacon simply gets lost.
Taste as you go—especially with salt: between bacon, Parmesan, and broth there’s already a good amount of saltiness.