If you love cheese, bacon, and all things pasta, this bacon truffle tortellini recipe is definitely for you! I made this dish for dinner today after tossing all of my favorite ingredients into one pan. My husband loved this truffle tortellini combination so much, he told me I should share what I did. This recipe was totally made up based on my cravings today. So if you have any suggestions after trying this recipe, please do share! I hope you enjoy!
Want to Email This for Later?
Email this post to yourself and we’ll share more inspiration when it’s ready!
Tips for Cooking With Tortellini Pasta
Tortellini is considered a ring pasta. It is typically filled with yummy ingredients such as cheese or meat. The secret to really great tortellini (or any pasta for that matter), is to season your water with salt. Once your salted pasta water comes to a rolling boil, simply add your tortellini. You will know when the tortellini is done because it will start to float to the top. Remove tortellini by means of a strainer. From there, simply toss your tortellini in the sauce of choice and enjoy!
More Favorites from Elicit Folio
Creamy Bacon Truffle Tortellini
Ingredients
- 5-6 strips of uncured bacon, cut into 1/2 inch pieces
- 8 oz cheese tortellini (I used this organic cheese tortellini)
- 1 tsp black truffle oil
- 1/2 cup yellow onion, diced
- 1/2 cup parsley, chopped
- 2 tbsp garlic, minced
- 1 1/2 cups fresh spinach
- 1/2 lemon, juiced
- 2 cups organic heavy whipping cream
- 1 cup shredded truffle gouda cheese , (I used this cheese purchased from WholeFoods)
- white wine
- shredded parmesan cheese
- salt & pepper to taste
Instructions
- Pre-chop your bacon into 1/2 inch cubes and set aside. Finely chop your onions and set aside. Rough chop your parsley and set aside. Mince your garlic (or use the pre-minced garlic) and set aside. Shred your truffle gouda and parmesan cheese and set aside.
- Place a pot of water on the stove to boil in preparation for your tortellini. Season generously with salt.
- Take a large skillet, over medium heat add bacon, and cook until bacon becomes crispy. Remove bacon from heat and chop into smaller pieces. Lower heat slightly, add 1 tsp of black truffle oil. Then add chopped onions and minced garlic. Stir occasionally until onions are translucent and garlic is fragrant. Re-add chopped bacon to skillet.
- You may start to notice a few brown bits forming in your skillet from the bacon. While your skillet is still hot, deglaze your pan by adding some white wine (I used Chardonnay due to its buttery notes). Continue to stir your pan ingredients and add your 2 cups of heavy cream, season with salt and pepper to taste and stir. Slowly stir in your shredded truffle gouda cheese, then add your spinach and parsley. Continue to stir until combined. (NOTE: If you cannot find the speciality truffle cheese, try using a smoked gouda cheese instead and replace the truffle oil in this recipe with a olive oil to substitute).
- While your bacon and cream sauce are cooking, the water in your pot for the tortellini should come to boil. Add tortellini and cook until it is al dente. Drain liquid and fold in tortellini to your sauce in the skillet, top off with fresh squeezed lemon juice from 1/2 a lemon and give your dish one final stir.
- Once combined, serve hot and top with freshly grated parmesan and garnish with parsley. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love tortellini pasta. I would eat this without the bacon.
I am feeling hungry. I will definitely try this one day.