Bacon Tortellini with Broccoli and Cheese (Print version)
Cheese tortellini, crisp bacon, and bright broccoli folded into a creamy cheddar Parmesan skillet sauce.
# Ingredients:
For the pasta and broccoli
01 -
20 oz (565 g) refrigerated cheese tortellini
02 -
3 cups (270 g) small broccoli florets
03 -
Salt for the pasta water
For the bacon cheese sauce
04 -
6 slices bacon, chopped
05 -
2 tablespoons (28 g) unsalted butter
06 -
3 cloves garlic, minced
07 -
2 tablespoons all-purpose flour
08 -
2 cups (480 ml) whole milk
09 -
1 cup (115 g) freshly shredded sharp cheddar cheese
10 -
1/2 cup (50 g) freshly grated Parmesan cheese, plus more for serving
11 -
1/2 teaspoon black pepper
12 -
1/4 teaspoon crushed red pepper flakes, optional
# Instructions:
01 -
Cook the chopped bacon in a large skillet over medium heat for 7-9 minutes, stirring often, until crisp. Transfer to a paper towel lined plate and leave about 1 tablespoon of drippings in the skillet.
02 -
Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions, adding the broccoli during the last 2 minutes. Drain well.
03 -
Set the skillet with bacon drippings over medium-low heat. Add butter and garlic, then cook for 30 seconds. Whisk in the flour and cook for 1 minute until smooth.
04 -
Slowly whisk in the milk. Simmer for 3-4 minutes, stirring often, until the sauce lightly coats a spoon.
05 -
Remove the skillet from the heat. Stir in cheddar and Parmesan a handful at a time until smooth. Season with black pepper and red pepper flakes if using.
06 -
Fold in the drained tortellini, broccoli, and most of the bacon. Toss gently until coated, then sprinkle with the remaining bacon and extra Parmesan. Serve warm.
# Good to know:
01 -
Use freshly grated cheese for the smoothest sauce.
02 -
Add broccoli only at the end of boiling so it stays bright green.
03 -
Best served right after cooking while the sauce is glossy.