Why You’ll Love It
- Perfect for any night of the week. A quick brown butter sauce takes this fuss-free, six-ingredient dinner to the next level.
- Extra quick and extra delicious. With just 10 minutes of prep and a cook time of 25 minutes, this easy-to-make dinner comes together in almost no time.
Key Ingredients in Brown Butter Bacon Tortellini
- Tortellini: This recipe works with either refrigerated or frozen cheese tortellini. I’m a fan of Rana’s cheese tortellini, but it would also be equally delicious with another filled tortellini or even ravioli.
- Butter: You’ll need six tablespoons of unsalted butter for the base of this quick and flavorful sauce.
- Bacon: I tested this recipe with both regular and thick-cut bacon, and opted for regular bacon in the end; I found that it melded better with the tortellini. If you’ve only got thick-cut bacon, don’t sweat it—it works just as well!
Helpful Swaps
- Substitute your favorite crumbled sausage for the bacon.
- If you’re not big into tortellini, you can swap in 8 ounces of dried pasta, cooked according to package directions.
- Feel free to add in any veggie you like, such as frozen peas, roasted broccoli, and even sauteed mushrooms.
Brown Butter Bacon Tortellini
Serves 3 to 4- 6 tablespoons (3/4 stick) unsalted butter
- 20 ounces refrigerated or frozen cheese tortellini (do not thaw)
- 6 slices bacon (about 6 ounces), diced
- 1 medium shallot, finely chopped (about 3 tablespoons)
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
- Kosher salt
- Chopped fresh parsley leaves, for garnish (optional)
2. Add 20 ounces cheese tortellini to the boiling water and cook according to package directions until al dente. When the pasta is ready, reserve 1 cup of the pasta water, then drain the tortellini.
3. Cook six diced bacon slices in the same frying pan over medium-high heat, stirring occasionally, until browned and crisp, 6 to 8 minutes. Turn off the heat. Using a slotted spoon, transfer the bacon to a bowl. Remove and discard all but 1 tablespoon of the bacon fat from the pan.
4. Cook one finely chopped medium shallot and two minced garlic cloves in the pan over medium heat, stirring occasionally, until softened, about 2 minutes. Add 1/2 cup of the reserved pasta water and 1/4 teaspoon black pepper, and bring to a simmer. Cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the liquid is reduced by about half, 1 to 2 minutes. Stir in the brown butter and simmer until slightly thickened, about 1 minute.
5. Add the tortellini and toss to coat, adding the reserved pasta water a little at a time as needed so that the tortellini is evenly coated in sauce. Turn off the heat. Stir in 1 ounce finely grated Parmesan cheese. Taste and season with kosher salt and black pepper as needed. Garnish with the bacon, more grated Parmesan cheese, black pepper, and chopped fresh parsley leaves, if desired.
Recipe note: Leftovers can be refrigerated in an airtight container for up to four days.
