Tortellini Alla Panna with Bacon Mushroom Recipe – Italian Special
Tortellini alla Panna with Bacon & Mushroom is a decadent Italian pasta recipe that elevates the classic cream sauce dish. Tender cheese-filled tortellini are coated in a silky panna sauce, enriched with sautéed mushrooms and crisp bacon for a perfect balance of smoky, umami, and creamy flavors. Ready in about 30 minutes, this comforting meal is ideal for cozy dinners, entertaining guests, or whenever you crave creamy Italian goodness.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Tortellini Alla Panna with Bacon, Mushroom in a cream sauce Ingredients:
- 500g cheese tortellini
- 200g bacon, diced
- 200g mushrooms, sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How to Make Tortellini Alla Panna with Bacon, Mushroom in a cream sauce Recipe:
Cook Tortellini: Cook tortellini according to package instructions until al dente. Drain and set aside.
Prepare Sauce: In a large skillet, cook diced bacon until crispy. Remove excess fat, leaving about 1 tablespoon in the skillet.
Add minced garlic and sliced mushrooms to the skillet. Cook until mushrooms are tender.
Combine and Simmer: Pour heavy cream into the skillet, stirring to combine with bacon and mushrooms. Bring to a simmer.
Finish and Serve: Add cooked tortellini to the skillet, tossing gently to coat with the cream sauce.
Stir in grated Parmesan cheese until melted and sauce thickens slightly.
Season with salt and pepper to taste.
Garnish with chopped parsley and serve hot.
Recipe Notes:
Use fresh or frozen tortellini; cook them just until al dente so they hold up in the cream sauce.
Render bacon until crisp, then use the bacon fat to sauté mushrooms — this adds depth and smoky flavor.
Choose mushrooms with good flavor and moisture like cremini or button; cook until their liquid evaporates for better texture.
Heat cream gently; avoid boiling to keep it smooth and prevent splitting.
Stir in Parmesan or a mix of hard Italian cheeses for richness and to help thicken the sauce.
Add tortellini (and bacon/mushroom mix) to sauce, tossing gently so all pieces are coated.
Garnish with fresh herbs (e.g. parsley or thyme) and black pepper for freshness and contrast.
Serve immediately; cream sauces are best right away but can be reheated gently with a splash of milk or pasta water to loosen.
