Tortellini Special Recipe
Cheese tortellini with bacon & green peas in homemade Alfredo sauce.
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Ingredients
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Pasta & main
Alfredo sauce
Finishing & garnish
Method
Pasta & main
Cook tortellini
Bring a large pot of salted water (about 4–6 quarts) to a rolling boil. Add the tortellini and cook according to package directions until al dente (usually 3–5 minutes for fresh/refrigerated tortellini). Reserve 1/2 cup of the pasta cooking water, then drain the tortellini and set aside, keeping warm.
Cook bacon
While pasta cooks, heat a large skillet over medium heat. Add bacon slices and cook until crisp, turning occasionally, about 7–9 minutes. Transfer bacon to a paper towel–lined plate. When cool, chop into bite-sized pieces. Pour off and reserve all but 1 teaspoon of bacon fat from the skillet; wipe the rest away if there is more.
Warm peas
If peas are still cold, place them in a small bowl and microwave 30–45 seconds or add directly to the sauce during final assembly to warm through (see sauce steps).
Alfredo sauce
Make roux and garlic base
In the same large skillet used for the bacon, add 1 teaspoon olive oil and 4 tablespoons butter over medium-low heat. When butter is melted, add the minced garlic and cook until fragrant, about 30–45 seconds, taking care not to brown it. Sprinkle in 2 teaspoons flour and cook, stirring constantly, for 60 seconds to remove the raw flour taste.
Add dairy and thicken
Slowly whisk in 1 cup whole milk until smooth, then whisk in 1 cup heavy cream. Increase heat to medium and bring the mixture to a gentle simmer, whisking often. Let simmer until it begins to thicken, 3–5 minutes. If it becomes too thick, whisk in up to 1/4 cup of the reserved pasta water to reach desired consistency.
Finish sauce
Reduce heat to low and stir in 1 cup grated Parmesan until melted and smooth. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon ground nutmeg; taste and adjust seasoning. Keep the sauce warm on the lowest heat setting but do not let it boil (this can separate the sauce).
Assembly & finishing
Toss together
Add the drained tortellini and chopped bacon to the skillet with the Alfredo sauce. Gently fold in the thawed peas. If the sauce is too thick, loosen with 2–4 tablespoons reserved pasta water until it evenly coats the tortellini. Heat through for 1–2 minutes so everything is hot and combined.