Tortellini with Creamed Corn and Bacon
Indulge in the comforting fusion of flavors with this Tortellini with Creamed Corn and Bacon recipe, a dish that effortlessly combines creamy decadence with savory satisfaction. Featuring tender cheese-filled tortellini enveloped in a rich sauce made from sweet corn kernels, heavy cream, and freshly grated Parmesan, this recipe is elevated by the smoky, crispy bacon crumbles and fragrant fresh thyme. A touch of garlic and shallot adds depth, while red pepper flakes offer a subtle kick for spice enthusiasts. Perfect for busy weeknights, this 30-minute dish is easily customizable and finished with a sprinkle of fresh parsley for a pop of color and herbaceous freshness. Whether you’re craving indulgence or seeking a unique way to enjoy pasta, this recipe is sure to become a staple in your kitchen repertoire.
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Recipe Information
Ingredients
- 16 ounces cheese-filled tortellini
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 2 cups frozen corn kernels
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions. Reserve 1/2 cup of the pasta water, then drain the tortellini and set aside.
In a large skillet, cook the bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces and set aside.
Remove excess bacon grease from the skillet, leaving about 1 tablespoon. Add the butter and melt it over medium heat.
Add the shallot to the skillet and sauté until softened, about 2-3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the corn kernels to the skillet and cook, stirring occasionally, for 3-4 minutes until heated through.
Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer and cook for 2-3 minutes until slightly thickened.
Stir in the Parmesan cheese, thyme, salt, black pepper, and red pepper flakes (if using). Mix until the cheese is fully melted and the sauce is smooth.
Add the cooked tortellini to the skillet and gently toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
Remove the skillet from the heat and stir in the crumbled bacon.
Serve the tortellini topped with fresh parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1103 mg | 48% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.2 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 476 mg | 37% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
