Tortellini with cream and bacon
Fresh meat-filled tortellini from the chiller cabinet in a quick sauce of onion, bacon and cooking cream, finished with grated Parmesan. An everyday favourite in Spanish homes; also made with tomate frito or pesto, or with ravioli instead.
- 20 minTime
- 15 minHands-on
- 4Portions
- 24 gprotein per portion
- 540kcal per portion
Ingredients for 4 portions
- to tasteSalt
- 1 tbspOlive oil
- 1Yellow onion, finely chopped
- 150 gBacon, diced
- 200 mlCooking cream
- 500 gMeat tortellini
- 50 gParmesan, grated
- to tasteBlack pepper
Method
- Put a large pan of water on to boil and salt it once it boils.
- Heat the oil in a large frying pan and fry the onion over a medium heat for 4 minutes. Add the bacon and fry for 4 more minutes, until browned.
- Pour in the cream and simmer over a low heat for 3 minutes, until the sauce thickens slightly.
- Cook the tortellini in the boiling water as the packet says, usually 3–4 minutes. Save a splash of the cooking water and drain.
- Toss the tortellini in the sauce with the Parmesan and pepper. Loosen with a little cooking water if the sauce is too thick, and serve straight away.
