Creamy Bacon Tortelloni
Ingredients:
250g tortelloni
4 slices of bacon, chopped
2 tbsp butter
½ onion, finely chopped
3 garlic cloves, minced
1 tsp tomato paste
1 tsp mixed herbs
1 tsp dried parsley
½ tsp salt
½ tsp chili flakes
270ml double cream
½ cup reserved pasta water
4 tbsp grated Parmesan cheese
Fresh parsley, chopped (for garnish)8
Instructions:
Cook the Tortelloni:
Cook the tortelloni according to the package instructions. Reserve ½ cup of the pasta water, then drain the tortelloni and set aside.
Prepare the Bacon:
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pan and place it on a paper towel-lined plate to drain. Leave the bacon fat in the skillet.
Sauté the Aromatics:
In the same skillet, add 2 tablespoons of butter. Once melted, add the finely chopped onion and cook for about 2 minutes until it becomes translucent.
Add the minced garlic and cook for another 30 seconds, stirring continuously.
Build the Sauce:
Add 1 teaspoon of tomato paste, 1 teaspoon of mixed herbs, 1 teaspoon of dried parsley, ½ teaspoon of salt, and ½ teaspoon of chili flakes to the skillet. Stir well and cook for about 2 minutes.
Pour in the double cream and the reserved pasta water. Stir the mixture and cook for 3-4 minutes until the sauce thickens.
Combine and Serve:
Add 4 tablespoons of grated Parmesan cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
Gently mix in the cooked tortelloni until it's well coated with the sauce.
Sprinkle the crispy bacon and fresh parsley
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