Back to food for a minute (can you tell I haven’t been cooking many new things lately?) — Here’s another recipe I got from Pegs. I made this all the time after college since it’s easy, the leftovers are still good after reheating and it includes bacon. I slightly tweaked her recipe to add tomato, and I typically just throw things in that “feel right” and don’t measure, so it can be a little different each time.
- 9 oz (1 pack) cheese filled tortellini (or proscuitto filled, your choice)
- 4-5 bacon slices, cooked and crumbled
- 1 garlic clove
- 1/3 c shredded parmesan cheese
- 1/4 c whipping cream
- 1 tsp dried parsley (or 1 tbsp minced fresh parsley)
- 1/4 tsp pepper
- 1 roma tomato, diced
Cook the tortellini according to package directions (7-9 minutes), then drain and set aside. While the pasta is boiling, cook the bacon, drain on paper towels, crumble it and set it to the side. I suggest cooking an extra piece of bacon for you to eat during this, or you’ll keep eating the bacon crumbles — or maybe that’s just me.
Leave ~1 1/2 tbsp drippings in the pan, and the pan on medium heat. Cook the garlic in the bacon drippings for ~30 seconds, then add the tortellini to the pan. I like to let the tortellini cook in the drippings about a minute to get a little crisp to it and some extra bacon flavor before adding other ingredients.
Add the cream, bacon, tomato, parmesan, parsley and pepper, stir well and serve! And top with a little more parmesan 🙂