Ingredients
• 9 oz refrigerated or frozen cheese tortellini
• 6 slices thick-cut bacon, chopped
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream (or full-fat canned coconut milk for dairy-free)
• ¾ cup freshly grated Parmesan cheese (plus extra for serving)
• ¼ tsp freshly ground nutmeg
• Salt & black pepper to taste
• Optional: 1 cup baby spinach, chopped parsley, or sun-dried tomatoes
Instructions
- Cook tortellini according to package directions (usually 2–3 mins for fresh, 5–6 for frozen). Drain, reserving ¼ cup pasta water.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp (5–6 mins). Remove with slotted spoon; set aside. Leave 1 tbsp drippings in pan.
- Add butter and garlic to skillet; sauté 1 min until fragrant (don’t brown!).
- Pour in heavy cream; simmer gently 3–4 mins until slightly thickened. Reduce heat to low.
- Gradually whisk in Parmesan until smooth and velvety. Stir in nutmeg, salt, and pepper.
- Add cooked tortellini and half the bacon; toss to coat. If too thick, add reserved pasta water 1 tbsp at a time.
- Stir in spinach (if using) until wilted.
- Serve immediately, topped with remaining bacon, extra Parmesan, and a sprinkle of black pepper.
PREP TIME & NUTRITION :
Prep Time: 5 mins, Cook Time: 15 mins, Total Time: 20 mins, Servings: 4
Calories: 520, Net Carbs: 32g, Fats: 36g, Protein: 19g
✅ Keto-friendly as-is (net carbs stay ~5g if using low-carb tortellini or zucchini ribbons instead!)