Brown Butter Bacon Tortellini
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
477 kcal
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Course
Main Course
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Cuisine
Italian
Brown Butter Bacon Tortellini
Description
This recipe cooks cheese tortellini according to package instructions, reserving some pasta water for adjusting sauce consistency. Butter is browned in a skillet until nutty and golden, then removed to preserve its aroma. Bacon is cooked until crisp before adding asparagus and minced onion or shallot, which are sautéed until the vegetables soften but retain some bite. Garlic is briefly cooked to release flavor without burning.
The cooked tortellini returns to the skillet, combined with the browned butter, and a bit of reserved pasta water to create a cohesive sauce. Parmesan cheese and freshly chopped basil are stirred in to enhance umami and provide freshness. Seasoning with kosher salt and black pepper is adjusted to taste. Crushed red pepper flakes and additional Parmesan cheese are optional garnishes.
This dish balances hearty tortellini with bright vegetables and smoky bacon, suited for a warm lunch or dinner plate. It can be stored refrigerated for up to four days, and asparagus can be substituted with other preferred vegetables without altering the core flavors.
Ingredients
- 1 pound cheese tortellini
- 6 tablespoons butter cut into tablespoon pieces
- 6 lices Bacon chopped
- 3/4 pound asparagus remove tough ends and cut into 1 1/2-inch pieces
- 1 onion minced, or shallot
- 3 cloves garlic minced
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1/2 cup Parmesan Cheese shredded
- 1/3 cup basil freshly chopped
- crushed red pepper flakes for garnish, extra Parmesan cheese
- Parmesan Cheese for garnish, extra Parmesan cheese
Instructions
- Bring a large pot of water to a boil. Once boiling, add the tortellini and cook according to package instructions. Reserve about 1/4 cup of the starchy cooking water, then drain the pasta and set it aside.
- In a large skillet, melt the butter over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a small bowl and set aside.
- Add the chopped bacon to the skillet and cook for 2 minutes. Add the asparagus pieces and shallot; cook for about 4 minutes, stirring occasionally. You want the bacon to be golden brown and crispy and the asparagus to be crisp, but tender. Add the garlic and cook for 1 minute. Season with salt and pepper, to taste.
- Add the cooked tortellini to the skillet. Pour in the browned butter and stir until the pasta is well coated. Add a splash of the reserved pasta water. Stir in the Parmesan cheese and basil. Add more salt and pepper, if desired.
- Serve warm and garnish crushed red pepper flakes and extra Parmesan cheese.
Notes
- Leftover tortellini can be kept refrigerated for up to 4 days.
- Asparagus may be swapped for other vegetables according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 37g | 12% |
| Protein | 19g | 38% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 79mg | 26% |
| Sodium | 699mg | 29% |
| Potassium | 193mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 922IU | 18% |
| Vitamin C | 4mg | 4% |
| Calcium | 230mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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