Instructions
Cook the Bacon: In a large skillet, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving 1–2 tbsp of bacon grease in the pan.
Prepare the Sauce: Add the butter to the skillet and melt over medium heat. Sauté the minced garlic until fragrant (about 30 seconds). Slowly stir in the heavy cream and simmer for 3–4 minutes.
Add Cheese and Seasonings: Stir in the grated Parmesan cheese, black pepper, and a pinch of salt. Cook, stirring, until the sauce thickens slightly (about 2 minutes).
Cook the Tortellini: Boil tortellini according to package instructions. Drain and add them directly to the skillet with the Alfredo sauce.
Combine and Serve: Toss the tortellini to coat evenly. Add the crispy bacon back into the skillet and mix gently. Garnish with fresh parsley or basil, and serve hot.
Notes
For a veggie twist, add sautéed mushrooms or fresh spinach to the sauce.
Use half-and-half instead of heavy cream for a lighter version.
Pairs wonderfully with garlic bread or a side salad.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream.
Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Dinner, Pasta
Method: Stovetop
Cuisine: Italian-American
Nutrition
Serving Size: 1 serving (¼ of recipe)Calories: 620Sugar: 3gSodium: 960mgFat: 42gSaturated Fat: 19gUnsaturated Fat: 20gTrans Fat: 0gCarbohydrates: 45gFiber: 2gProtein: 22gCholesterol: 100mg
