The Brown Butter Tortellini I’ve Already Made Twice This Month
I’m all-in on easy weeknight dinners, but sometimes you just want to tuck into a meal that looks and tastes a hair fancier than your everyday fare and is still simple enough to pull off after a long day (like these stuffed pork chops or this chicken Marsala). If you’re like me, then this brown butter bacon tortellini is right up your alley. Here, crispy bits of bacon and cheese-filled tortellini are tossed in a quick and tasty brown butter sauce.
The best part? With just six ingredients (salt and pepper are freebies, and the parsley’s optional), dinner’s on the table in about 30 minutes. So whether you’re dishing out dinner for a party of one or feeding a few loved ones, this weeknight-fancy pasta will always feel extra special.
Why You’ll Love It
Perfect for any night of the week. A quick brown butter sauce takes this fuss-free, six-ingredient dinner to the next level.
Extra quick and extra delicious. With just 10 minutes of prep and a cook time of 25 minutes, this easy-to-make dinner comes together in almost no time.
Key Ingredients in Brown Butter Bacon Tortellini
Tortellini: This recipe works with either refrigerated or frozen cheese tortellini. I’m a fan of Rana’s cheese tortellini, but it would also be equally delicious with another filled tortellini or even ravioli.
Butter: You’ll need six tablespoons of unsalted butter for the base of this quick and flavorful sauce.
Bacon: I tested this recipe with both regular and thick-cut bacon, and opted for regular bacon in the end; I found that it melded better with the tortellini. If you’ve only got thick-cut bacon, don’t sweat it — it works just as well!
Helpful Swaps
Substitute your favorite crumbled sausage for the bacon.
If you’re not big into tortellini, you can swap in eight ounces of dried pasta, cooked according to package directions.
Feel free to add in any veg you like, such as frozen peas, roasted broccoli, and even sautéed mushrooms.
Brown Butter Bacon Tortellini Recipe
This weeknight-fancy dinner always feels extra special.
Prep time 10 minutes
Cook time 25 minutes
Serves 3 to 4
Ingredients
6 tablespoons (3/4 stick) unsalted butter
20 ounces refrigerated or frozen cheese tortellini (do not thaw)
6 slices bacon (about 6 ounces), diced
1 medium shallot, finely chopped (about 3 tablespoons)
2 cloves garlic, minced
1/4 teaspoon freshly ground black pepper, plus more as needed
1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
Kosher salt
Chopped fresh parsley leaves, for garnish (optional)
Instructions
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Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, melt 6 tablespoons unsalted butter in a 12-inch, light-colored frying pan or skillet over medium heat. Cook, stirring and scraping the bottom occasionally, until it begins to bubble and pop. Continue cooking until it foams, smells nutty, and the solids turn dark brown, 8 to 10 minutes. Scrape into a small heatproof bowl. Wipe out the frying pan with a paper towel and return to the stovetop.
Add 20 ounces cheese tortellini to the boiling water and cook according to package directions until al dente. When the pasta is ready, reserve 1 cup of the pasta water, then drain the tortellini.
Cook 6 diced bacon slices in the same frying pan over medium-high heat, stirring occasionally, until browned and crisp, 6 to 8 minutes. Turn off the heat. Using a slotted spoon, transfer the bacon to a bowl. Remove and discard all but 1 tablespoon of the bacon fat from the pan.
Cook 1 finely chopped medium shallot and 2 minced garlic cloves in the pan over medium heat, stirring occasionally, until softened, about 2 minutes. Add 1/2 cup of the reserved pasta water and 1/4 teaspoon black pepper, and bring to a simmer. Cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the liquid is reduced by about half, 1 to 2 minutes. Stir in the brown butter and simmer until slightly thickened, about 1 minute.
Add the tortellini and toss to coat, adding the reserved pasta water a little at a time as needed so that the tortellini is evenly coated in sauce. Turn off the heat. Stir in 1 ounce finely grated Parmesan cheese. Taste and season with kosher salt and black pepper as needed. Garnish with the bacon, more grated Parmesan cheese, black pepper, and chopped fresh parsley leaves if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Further Reading
Do Water Filters Really Work — And Which Ones Are the Best?
Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It
Reese’s Just Launched a Limited-Edition Peanut Butter Cup, and It Tastes 4x Better than the Original
