Tortellini with Bacon and Mushrooms
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.
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.
Last step!Please leave a review and rating letting us know how you liked the recipe. This helps my small business thrive and continue providing free recipes and high-quality content for you.
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.
Nutrition Estimate
Calories: 600 kcal, Carbohydrates: 63 g, Protein: 28 g, Fat: 27 g, Saturated Fat: 13 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 6 g, Trans Fat: 0.4 g, Cholesterol: 102 mg, Sodium: 1176 mg, Potassium: 326 mg, Fiber: 5 g, Sugar: 5 g, Vitamin A: 751 IU, Vitamin C: 3 mg, Calcium: 399 mg, Iron: 3 mg