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Creamy Bacon Tortelloni
Italian

Creamy Bacon Tortelloni

Crisp bacon, filled pasta, and a cream sauce loosened with pasta water. Fifteen minutes of actual work.

Total
25 min
Prep
10 min
Cook
15 min
Serves
4
  • comfort
  • quick

Ingredients

For 4 servings

  • bacon12 oz
  • cheese tortelloni16 oz
  • zucchini1¼ piece
  • cherry tomatoes2 cup
  • heavy cream12 tbsp
  • parmesan cheese8 tbsp
  • garlic4 clove
  • fresh basil8 sprig
  • black pepper1 tsp
  • salt1 tsp

You'll need

pot · skillet

Method

  1. Fry diced bacon from a cold pan until crisp, 8 minutes. Lift out.

    9 min · fry

  2. Boil tortelloni in salted water. Save a mug of the water.

    5 min · boil

  3. Fry sliced zucchini in the bacon fat until browned at the edges, 5 minutes.

    6 min · saute

  4. Add garlic and halved tomatoes, press until they burst, 3 minutes.

    4 min · saute

  5. Pour in cream, simmer 2 minutes, then add tortelloni and pasta water.

    4 min · simmer

  6. Toss until glossy, then fold the bacon back in with parmesan and basil.

    3 min · rest

Serving suggestion

Bacon goes back in at the end, not into the sauce — it should still crunch.

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