Creamy Tortellini Alfredo has always been one of my favorite dishes. Ever since I was young, cheesy tortellini with a delicious and creamy Homemade Alfredo sauce was my comfort food in a bowl.
Kevin also loves a good Alfredo sauce. Whether we are eating at home or eating out, it is his first pick. So, he must be an alfredo sauce expert, right? Well, he ate three (THREE) bowls of this Creamy Tortellini Alfredo with crispy pancetta and sage. I give you this as proof so that when I say this is the best homemade Alfredo sauce, you don’t have to just take my word for it. Trust a middle-aged man’s belly.
Using the tortellini noodle
Technically, you can make this dish with any kind of noodle. The Homemade Alfredo sauce will be delicious on fettuccini, penne or your favorite pasta. But I love Tortellini because I’m a cheese lover so making this Tortellini Alfredo verses another kind of pasta with the homemade Alfredo sauce is an extra bonus for me.
Making Creamy Tortellini Alfredo with Homemade Alfredo sauce
To make creamy homemade Alfredo sauce for the Tortellini Alfredo you need to start with some good ingredients. I use grated shallot and garlic to flavor my homemade Alfredo sauce. They both make the sauce really savory and flavorful right away.
I also use heavy cream, butter and parmesan cheese. I know there are Tortellini Alfredo recipes out there that use cream cheese to make the sauce really creamy, but I kind of feel like that’s cheating when making a Homemade Alfredo sauce. Mainly because I always think homemade means from scratch and that has milk in it and has been sweetened. This is a true Homemade Alfredo sauce.
Make Tortellini Alfredo in less than 30 minutes
I love this meal because it’s not only delicious but it can be made in 30 minutes. While Kevin and I both work from home, we are both still exhausted by the time dinner rolls around. Having some quick meals that are still full of fresh ingredients and something the whole family will eat is important. Even with a Homemade Alfredo sauce, this Tortellini Alfredo is one of them.
The add on ingredients for my Tortellini Alfredo
In addition to the Homemade Alfredo sauce, I add on a few other ingredients to this dish that really make it a stand out.
First, I like to add crispy pancetta. Pancetta is a meat similar to bacon but it is salt cured and dried. An Italian invention, it is often used to add a rich ,savory and salty flavor to pastas and soups. It is sometimes sold at the deli counter and that can be eaten as part of a sandwich. The cubed pancetta for this dish is raw and needs to be cooked.
Second, I always mix in spinach to get some greens in this meal. The more greens I can add the better. If you don’t like spinach, try adding broccoli – a popular accompaniment to Tortellini Alfredo.
Lastly I add on crispy sage. Crispy sage is a great way to add another flavor to this dish and I love using it in my pastas like in this Lemon Carbonara.
Tips for making Tortellini Alfredo with pancetta and crispy sage
- I use a refrigerated tortellini for this recipe and I would recommend that to you too. It’s a fresher version of the pasta and since it has cheese in it, I always think it tastes better fresher.
- Remember to salt the pasta water for the noodles.
- Use high-quality extra virgin olive oil.
- Season well with salt and pepper during the cooking of the sauce.Taste as you go and adjust for your flavor profile.
Thank you so much for visiting today, friends! I hope that you love this Creamy Tortellini Alfredo with homemade Alfredo sauce and hope to see you again! If you are looking more fast and easy pasta dishes, click {HERE}
You can find the full printable recipe for the Creamy Tortellini Alfredo with crispy pancetta.
Tortellini Alfredo with homemade Alfredo sauce, pancetta and crispy sage
Ingredients
Pasta Ingredients
- 1 20oz. package of refrigerated tortellini
- 4 oz. pancetta I use Boar's Head often.
- 2-3 cups spinach
- 10 leaves from a sage plant You want about three leaves per dish so adjust accordingly.
- Salt for the pasta water. Use about 2 tsp. - 1 Tbsp.
Homemade Alfredo Sauce Ingredients
- 2 Tbsp. extra virgin olive oil
- 3 cloves grated garlic
- 1/2 grated shallot
- 3 cups heavy cream
- 2 Tbsp. fresh thyme
- 2 Tbsp. fresh oregano, finely chopped
- 3/4 cup freshly grated parmesan cheese
- 1/4 - 1/2 cup pasta water
- Optional: 1/4 cup white wine I like to use a Pinot Grigio
- Sea salt and pepper to taste
Instructions
- Boil salted water on the stove and when boiling, add the tortellini. Cook as directed.
- Add the pancetta to a small pan and cook for about 3 minutes. Remove and set aside.
- In a larger pan, add the extra virgin olive oil to the pan and heat. When heated add the grated garlic and shallot and cook over medium heat until fragrant.
- Add in the heavy cream and simmer.
- Add in the herbs and salt and pepper to taste. Also, add in the white wine if using it.
- Turn heat to low and add the cheese. Stir well and continuously to help it melt into the sauce.
- Add in the pasta water and simmer 5 minutes. Taste here to see if you need more salt and pepper.
- While the dish cooks, wipe out the pan you used for the pancetta and add lay in sage leaves over medium heat for about 30 seconds. If there isn't enough grease left, add in a little olive oil to make sure the leaves can be dipped into the oil.
- Add in the spinach and cook about 3 minutes until it cooks down.
- Add in the tortellini and mix well. Cook another 2-3 minutes.
- Serve by topping the plate off with the pancetta, sage and any additional salt, pepper and parmesan cheese as needed.
Leave a Reply