Ingredients:
- 6 oz thick-cut smoked bacon, diced small
- 18 oz cheese tortellini (fresh or frozen)
- 4 Tbsp unsalted butter
- 4 Tbsp all-purpose flour
- 3 cloves garlic, finely minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese, packed, plus extra for garnish
- 1/2 tsp salt (or to taste)
- 1/2 tsp freshly cracked black pepper
- Pinch of nutmeg
- 1 1/2 cups shredded low-moisture mozzarella
- 2 Tbsp fresh parsley, chopped
Instructions:
- Cook diced bacon in a skillet over medium heat until deeply crispy. Remove bacon bits with a slotted spoon and set aside on paper towels; reserve about 1 tablespoon of the rendered bacon fat.
- Boil the tortellini according to package directions until just al dente (slightly undercooked). Drain and toss lightly with a tiny drizzle of olive oil to prevent sticking. Set aside.
- In a large saucepan, melt the butter over medium heat. Add the reserved bacon fat (if using, otherwise add 1 Tbsp butter). Whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a smooth roux.
- Add the minced garlic and cook for 30 seconds until fragrant. Slowly whisk in the heavy cream and milk until the mixture is smooth. Bring to a gentle simmer, whisking occasionally, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
- Remove the sauce from the heat. Stir in the 1 cup of Parmesan cheese, salt, pepper, and nutmeg until the cheese is fully melted and the sauce is silky smooth. Taste and adjust seasoning.
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Gently fold the cooked tortellini into the Alfredo sauce until everything is evenly coated. Pour the mixture into the prepared dish.
- Sprinkle the mozzarella evenly over the top. Bake for 20–25 minutes, or until the edges are bubbling and the cheese is golden brown and melted.
- Let the bake rest for 5 minutes. Sprinkle generously with the crispy bacon crumble and chopped fresh parsley before serving hot.