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.

Nutriscore Rating: 54/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Remove excess bacon grease from the skillet, leaving about 1 tablespoon. Add the butter and melt it over medium heat.

Step 4

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.

Step 5

Add the corn kernels to the skillet and cook, stirring occasionally, for 3-4 minutes until heated through.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Remove the skillet from the heat and stir in the crumbled bacon.

Step 10

Serve the tortellini topped with fresh parsley and additional Parmesan cheese, if desired.

Nutrition Facts

Serving size	(1428.0g)

Amount per serving	% Daily Value*
Calories	3656.9

Total Fat 217.2g	0%
Saturated Fat 123.8g	0%
Polyunsaturated Fat 4.5g
Cholesterol 684.2mg	0%
Sodium 6441.3mg	0%
Total Carbohydrate 254.8g	0%
Dietary Fiber 18.2g	0%
Total Sugars 29.2g
Protein 167.3g	0%

Vitamin D 7.7IU	0%
Calcium 3149.9mg	0%
Iron 7.0mg	0%
Potassium 1805.2mg	0%

*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.

Source of Calories

Fat: 53.7%

Protein: 18.4%

Carbs: 28.0%