There’s tortellini, and then there’s alfredo tortellini and then there’s alfredo tortellini with broccoli in it… and THEN there is Broccoli Alfredo Tortellini with BACON.
This stuff is already filthy rich and then I added bacon and I basically went into a delicious cheese covered bacon coma.
I think if I was to become a vegetarian, (don’t worry, Dad. I won’t) I would probably miss bacon the most.
If I was a pig, I’d probably be a cannibal. Weird thought.
One of the things on my culinary bucket list (yeah. I totally have one of those) is that I want to learn how to make my own ravioli and tortellini someday.
Those little kids on Master Chef Jr. make it look so easy…
I have so many dang things I want to learn how to make. It will take me a lifetime to master all of them. That’s one of my favorite things about cooking. It is a place where I can constantly challenge and stretch myself.
There is always something new to learn.
I used to think culinary school would be fun, but then I imagine myself burning in Hell’s Kitchen whenever I think about it.
Gordon Ramsay could just look at me and I would melt into a giant puddle on the floor.
It was like the time my family lived in Germany and I took tennis lessons from an instructor that only spoke German. I did not speak German. But he always sounded angry. I felt like I was living this youtube video.
I now officially suck at tennis.
- 16 ounces broccoli florets (about 4 cups cooked)
- 6 strips bacon, cooked and crumbled
- 12 ounces cheese tortellini
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cloves garlic, minced
- Salt and freshly cracked black pepper, to taste
- 2 cups heavy cream
- 1 tablespoon flour
- 1 1/2 cups grated Parmesan cheese
- Steam the broccoli until tender, keep warm and set aside.
- Using a large skillet or griddle, fry bacon over medium/high heat until crispy. Drain on a paper towel. Roughly chop and set aside.
- Cook the tortellini according to package directions. Before draining the tortellini, scoop out 1/2 cup of cooking water and set it aside. Toss cooked tortellini with tablespoon of olive oil to prevent sticking. Keep warm.
- In a deep, large frying pan over medium/low heat melt butter.
- Add garlic and salt and pepper, cooking until fragrant. Stir about every 2 minutes.
- In the meantime, whisk together cream and flour in a small bowl so no lumps remain. Pour the cream mixture into the pan. Turn the heat up to medium high and bring to a simmer, stirring often.
- Once it has reached a simmer, slowly stir in the Parmesan cheese. Cook another minute or two, stirring constantly.
- Turn heat down to low. Add the broccoli, tortellini and bacon. Slowly stir with a wooden spoon to coat everything in the sauce.
- Once the sauce thickens, remove from heat and serve. If the sauce becomes too thick for your liking, slowly stir in the reserved pasta water.
For all I know, he was saying extremely nice things.