Cheesy Bacon-Spinach Tortellini
By Judy Kim
Yields:
4
Prep Time:
5 mins
Total Time:
20 mins
Jump to recipeMamma mia, this pasta looks money.
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Ingredients
- kosher salt
- 1 lb. cheese tortellini
- 1/2 lb. bacon, cut into 1/2" strips
- 2 cloves garlic, minced
- 1/2 tsp. crushed red pepper flakes
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 5 oz. baby spinach
- 1/2 cup chopped fresh parsley
- 1/2 cup freshly grated Parmesan, plus more for serving
- 8 oz. burrata cheese, at room temperature
Directions
- Step 1Bring a large pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain and return to pot.
- Step 2Meanwhile, heat a large sauté pan over medium heat and add bacon in an even layer. Fry until crisp, about 5 minutes. Using a slotted spoon, transfer bacon onto a paper towel-lined plate.
- Step 3Return sauté pan with remaining bacon fat to medium heat; add garlic and red pepper flakes and cook for 2 to 3 minutes. Add white wine, then bring to a boil and simmer for 3 minutes. Turn off heat and toss together with tortellini, spinach, parsley and Parmesan. Add burrata to the pan and spoon sauce over to warm the cheese.
- Step 4Break up burrata using 2 forks and let it melt into the pasta. Serve tortellini immediately.
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