Tortellini In Bacon Cream Sauce Food

EASY BACON CARBONARA TORTELLINI

Steps:

• In a large skillet combine the cream and parsley and bring to a simmer. Simmer until the sauce is slightly thickened and stir in the parmesan cheese. Stir the sauce until the cheese is melted.
• Add the cooked tortellini, peas, and bacon and continue to simmer for 3-4 minutes longer or until the peas and tortellini are warmed through.
• Stir the lemon juice, black pepper and salt into the pan and serve.

BACON CREAM CHEESE TORTELLINI

Steps:

• Boil a large, salted pot of water for the tortellini. Start cooking the tortellini once the bacon is done (it'll only take a few minutes for the tortellini to cook).
• Cut the bacon into small pieces (I use kitchen shears to make the job easy). Fry it in a skillet over medium-high heat until crispy (about 10 minutes).
• Take the pan off the heat and remove the bacon to a paper towel lined plate. Drain most of the bacon fat from the pan (keep about 1 tablespoon in there).
• Stir in the garlic, chicken broth, cream, and cream cheese. Return the pan to the burner (medium heat), and stir until you've got a smooth sauce and it's reduced to your liking (about 5 minutes).
• Stir in the parmesan cheese and bacon. Take the pan off the heat and toss with the drained tortellini. If the sauce is too thick, add a few spoonfuls of the pasta water. Season with salt & pepper as needed.

TORTELLINI WITH CREAMY BACON SAUCE

Steps:

• ADD pasta to large pan of boiling water; Boil uncovered until just tender; Drain.
• HEAT oil in pan, add bacon; Cook, stirring until bacon is crisp; Add onions and tomatoes; Cook stirring until onions are just tender; Remove and reserve half the bacon mixture for serving.
• STIR cream, sour cream, water, cheese and basil into remaining bacon mixture in pan; Stir until heated through.
• COMBINE tortellini and cream mixture; Toss well; Serve sprinkled with reserved bacon mixture.

TORTELLINI IN BACON CREAM SAUCE

Steps:

• Put a large pot of water on the stove to boil. Season generously with salt.
• While water is coming to temperature, in a large skillet or dutch oven, heat olive oil and butter over medium heat. Add bacon, and cook for 5 minutes, then add shallots and stir occasionally to ensure the shallots don't burn. Cook until bacon is to desired crispness. Turn heat to low and add garlic. Stir well for 30 seconds and turn off heat.
• While the bacon and shallots are cooking, the water in the pot should come to boil. Add your tortellini, it should cook in about 2-4 minutes per package instructions. Drain liquid and add tortellini to skillet/duct oven.
• Cream Sauce
• In a bowl, whisk together parmesan, cream, and egg yolks well. Pour sauce over tortellini and bacon mixture in the skillet and toss together well, yet gently to not break open tortellini, to mix the bacon, shallots and garlic with the egg, cream, and parmesan sauce and coat each tortellini well.
• Season with salt and pepper to taste, then serve with extra parmesan and chopped parsley.

BAKED TORTELLINI WITH BACON

Steps:

• Heat broiler, with rack in top position. In a medium saucepan, cook bacon over medium until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper towel to drain. Add onion and garlic to pan and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add flour and cook, stirring, 30 seconds.
• Slowly add milk, whisking constantly. Add tortellini and bring to a boil over medium-high, stirring occasionally. Reduce to a simmer; cook, stirring often, until liquid has thickened, about 4 minutes. Remove from heat; stir in bacon and 1/4 cup Parmesan. Transfer to a 2-quart broilerproof baking dish and top with another 1/4 cup Parmesan. Broil until top is golden brown, 3 to 5 minutes.

TORTELLINI WITH GARLIC CREAM SAUCE

Steps:

• Cook tortellini according to package directions, until nearly tender. Drain.
• While tortellini is cooking, in another saucepan, heat oil with butter.
• Saute peppers and garlic for about two minutes.
• Stir together cream (or milk), broth and cornstarch and add to peppers.
• Bring to a boil, reduce heat and simmer, stirring constantly till sauce is thickened.
• Add Italian seasonings, black pepper and olives.
• Simmer gently for a few minutes (long enough for the spices to meld into the sauce).
• Combine with cooked tortellini and serve.

TORTELLINI CARBONARA

Steps:

• Cook tortellini according to package directions; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings., In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately.

BACON TORTELLINI BAKE

Steps:

• Preheat oven to 350°. Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Reduce heat to medium-low. Add garlic to drippings in pan; cook and stir 1 minute. Stir in flour, basil, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until slightly thickened. Remove from heat., Stir in 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese and lemon juice. Add tortellini mixture and bacon; toss to combine. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheeses. Bake, uncovered, 15-20 minutes or until heated through and broccoli is tender. Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

CHICKEN AND TORTELLINI WITH PARMESAN CREAM SAUCE

Steps:

• In pressure cooker, saute bacon for 2 minutes. Add butter, onions and parsley. Saute 2 minutes, stirring.
• Stir in chicken, carrot, tortellini,mushrooms (optional) and tarragon. Add broth and mix well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat and maintain pressure and cook for 6 minutes. Release pressure and remove lid.
• Stir in asparagus. Over high heat, develop steam to med-high pressure and cook for 2 more minutes. Release pressure and remove lid.
• Combine milk, butter, 1/3 cup cheese in a bowl and blend thoroughly. Gradually add to chicken and tortellini mixture, gently stirring over medium heat until sauce thickens and becomes creamy.
• Transfer to a serving platter and sprinkle with additional cheese.

TORTELLINI WITH PEAS AND BACON

Steps:

• Boil tortellini.
• While pasta is cooking, fry bacon till crispy.
• Remove bacon and drain bacon grease from pan except for one tablespoon.
• Cook onion in bacon grease till golden brown.
• Pour in heavy cream and cook till slightly thickened.
• Add cooked pasta,cheese ,peas and crumble in bacon.
• Salt and pepper to taste.
• Heat one minute and serve.
• Sprinkle with additional parmesan cheese if desired.

TORTELLINI WITH GARLIC CREAM SAUCE

Steps:

• Cook tortellini according to the package directions; set aside.
• In a large pan, heat oil and butter. Sauté garlic 2 minutes.
• In a cup stir together half and half, broth, and cornstarch; pour into skillet.
• Bring to a boil, reduce heat and simmer 3 minutes.
• Stir in the herbs, olives, garlic, and tortellini; cook 2 minutes to heat through.
• Serve.