Creamy Tortellini Alfredo with Crispy Beef Bacon
Cheese-filled tortellini coated in a silky homemade Alfredo sauce and topped with crispy beef bacon for a rich, comforting pasta dinner that tastes like it came from your favorite restaurant.
Ingredients
- 20 oz cheese tortellini fresh or refrigerated
- 6 slices beef bacon chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1½ cups heavy cream
- ¾ cup freshly grated Parmesan cheese
- Salt to taste
- Freshly ground black pepper
- Optional: chopped parsley for garnish
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until just tender. Drain and set aside.
- Cook the beef bacon: In a large skillet over medium heat, cook the chopped beef bacon until crispy. Remove and drain on paper towels. Reserve about 1 tablespoon of the rendered fat in the pan.
- Start the Alfredo sauce: Add butter to the skillet with the reserved fat. Stir in garlic and cook for about 30 seconds until fragrant, being careful not to brown it.
- Add the cream: Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until slightly thickened.
- Add cheese and pasta: Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Season with salt and plenty of black pepper. Add the cooked tortellini and gently toss to coat.
- Finish and serve: Top with crispy beef bacon and optional parsley. Serve immediately while warm and creamy.
Notes
Tips & Variations
- Add grilled chicken, shrimp, or sautéed mushrooms for extra substance.
- Stir in baby spinach or peas during the last minute for a pop of color and freshness.
- For a lighter texture, use half heavy cream and half milk, noting the sauce will be less thick.
- Extra Parmesan at the end adds a richer finish and helps the sauce cling to the pasta.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce.
- Freezing is not recommended, as cream-based sauces can separate.