Tortellini with Bacon and Mushrooms
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This simple recipe dresses up cheese tortellini with crisp bacon and tender pan-fried mushrooms for a meal with lots of flavor you can make in a hurry. A bit of thyme or another fresh herb is the perfect finishing touch, and the whole thing is done in about 30 minutes.
I have quite the collection of tortellini recipes, and this one is perfect for anyone who just can’t resist the combination of tender, cheese-filled pasta and salty, crunchy bacon sprinkled on top. It’s quick, easy, and still tastes like a million bucks despite the quick prep time.
Pair plates of this with a light arugula or kale salad, roasted sweet potatoes, steamed peas or green beans. It works as a simple, kid-friendly main or a tasty side to Italian dressing chicken or these pork medallions with a balsamic pan sauce. So good!
Why You’ll Love Tortellini with Bacon and Mushrooms
- Pan-frying the bacon first infuses irresistible flavor straight into the mushrooms and herbs
- Fresh garlic and herbal thyme are the perfect complements to earthy mushrooms
- Tortellini are such a great staple, easy to stock up and keep in the freezer until needed
- Done in 25-30 minutes, start to finish
Ingredient Notes
Tortellini, Freezer-to-Pot
You can store fresh tortellini in the freezer right in the original store packaging, then cook straight from frozen. This makes them super convenient to stock for emergency dinners! Add frozen tortellini directly to rapidly boiling water and increase the estimated cook time by 1-2 minutes. Tortellini are done when they’re tender, so if you have any uncertainty, just test one and assess.
Tortellini with Bacon and Mushrooms, Step-by-Step
Begin by bubbling a big pot of water for the tortellini and cooking it just to al dente, according to package directions.
Pro Tip
Reserve a bit of the pasta water if you think you may want to adjust the consistency of the sauce. This particular recipe has a very light “sauce” of just the melted butter and Parmesan, so if you think you may want to make it a little more traditional, scoop out a small amount of the water before draining the tortellini and whisk this into the skillet. The cooking process releases starch from the pasta into the water that helps it bind to other ingredients more smoothly than tap water would.
Crisp bacon in a very large skillet, then transfer that to a plate and use the same skillet to sauté the mushrooms. This means the mushrooms will have intrinsic bacon flavor that’s pretty hard to beat!
One key when cooking even a simple recipe like this is not to rush cooking the mushrooms. Give them a solid 5 minutes, more if needed. They should release a bit of liquid, then have time for that liquid to sizzle off. Only then will the mushrooms start to take on the deep brown color you’re seeking.
Add garlic and thyme, followed by a bit of additional butter. This is a bit of a treat meal, and worth it, in my opinion!
Combine everything in the skillet: pasta, Parmesan, and the crisp crumbled pieces of bacon. Season to taste and dig in.
More Quick & Easy Pastas
Tortellini with Bacon and Mushrooms
Ingredients
- 18 ounces fresh tortellini
- 3-4 slices bacon
- 3 Tablespoons butter divided
- 12 ounces sliced mushrooms white, baby Bella, etc.
- kosher salt and black pepper
- 2-3 cloves garlic minced
- 1-2 teaspoons fresh thyme leaves
- 1/2 cup freshly-grated Parmesan cheese
Instructions
- Boil a large pot of water. Add a generous pinch of salt and cook the tortellini just to al dente, according to package instructions. Drain and set aside.18 ounces fresh tortellini
- While the pasta cooks, crisp bacon in a large skillet over medium-high heat. When it's as crisp as you like, remove to a plate and set aside. (See note.) Wipe out a small amount, but not all, of the rendered bacon fat.3-4 slices bacon
- Add 1 Tablespoon of the butter to the skillet. When it melts, add the mushrooms. Sprinkle with about 1/2 teaspoon each salt and pepper, then sauté for about 5 minutes, stirring occasionally, until the mushrooms release their liquid and are nicely browned. Add garlic and thyme. Cook for another 30-60 seconds, just until fragrant.3 Tablespoons butter, 12 ounces sliced mushrooms, 2-3 cloves garlic, 1-2 teaspoons fresh thyme leaves, kosher salt and black pepper
- Reduce heat to medium-low. Cut the remaining 2 Tablespoons butter into pieces and add to the skillet. After they melt, stir in the drained tortellini and Parmesan. Crumble or chop the bacon into small pieces and sprinkle those on top.1-2 teaspoons fresh thyme leaves, 1/2 cup freshly-grated Parmesan cheese
- Season with more salt, pepper, and thyme to taste and serve right away.
Notes
- Tortellini Options: This dish is amazing with cheese- or spinach-filled tortellini. I usually use spinach to sneak in a few extra veggies! It’s also delicious with any type of ravioli.
- Bacon: I like to finish crisping bacon in the microwave. Get it most of the way in the pan but the transfer helps prevent it blackening in spots while others are still fatty. Place a paper towel on a microwave-safe plate, lay the mostly-crisped bacon on it, and fold the paper towel over it to prevent splatter. Microwave in 30-60 second bursts until it’s as crispy as you like.
- Herbs: Substitute parsley or oregano if you prefer those to thyme, or use a mix.
