Keto Creamy Bacon Tortellini
Tender tortellini coated in a luxurious bacon-cream sauce brightened by sun-dried tomatoes, fresh basil, and sharp parmesan. The crispy bacon adds textural contrast while sour cream keeps the sauce rich but balanced. Perfect for weeknight dinners when you want restaurant-quality comfort food in 30 minutes. This version skips heavy butter in favor of olive oil and uses both creams for silky depth without overwhelming richness.
Ingredients
- 1 lb tortellini, any flavor
- 1 ½ tbsp olive oil
- 4 slice bacon, chopped
- 4 green onion, chopped
- ¼ cup sun-dried tomato, packed in oil, drained, choppedroasted red pepperequalvegetarianvegan-adjacent
sweeter, less tangy
- ½ cup cream
- ½ cup sour cream
- ¼ cup water
- ½ cup parmesan cheese, grated
- 1 ½ tbsp fresh basil, chopped
Instructions
- 1
Boil tortellini in salted water until just tender, then drain.
- 2
Heat olive oil in a large pan over medium-high heat; add bacon and cook, stirring, until crisp.
- 3
Stir in green onions and sun-dried tomato; cook until onions soften.
- 4
Remove and reserve half the bacon mixture on a plate.
- 5
Add cream, sour cream, water, parmesan, and basil to the remaining mixture in pan; stir until heated through.
- 6
Toss drained tortellini with the cream sauce until fully coated.
- 7
Transfer to serving dish and top with reserved bacon mixture.
Tips
Reserve bacon mixture before adding creams to maintain crispy texture as garnish; reheating would soften it.
Don't skip draining sun-dried tomatoes packed in oil; excess oil makes the sauce greasy.
Good to Know
Refrigerate covered up to 3 days. Cream-based sauce separates slightly; stir in 1-2 tbsp milk when reheating on low heat.
Prepare bacon mixture and chop vegetables up to 1 day ahead. Cook tortellini and assemble no more than 2 hours before serving to prevent sauce from thickening too much.
Serve immediately while pasta is warm and sauce coats noodles. Pair with a crisp white wine like Pinot Grigio or a light red.
Common Mistakes
Do not overcook tortellini to avoid mushy texture when tossed with sauce.
Do not add the bacon mixture back before combining with tortellini to avoid soggy garnish.
Do not skip the water; it thins the sauce to coat pasta properly without breaking the cream.
Substitutions
Dairy-Free Swaps
Vegan Options
sweeter, less tangy
General Alternatives
FAQ
Can I make this ahead for meal prep?
Yes, prepare components separately: cook tortellini, make sauce, and store bacon garnish. Combine up to 2 hours before serving. Reheating causes sauce to thicken; thin with milk. Don't store assembled for more than a few hours.
What if I don't have sun-dried tomatoes?
Substitute roasted red peppers (same amount), fresh diced tomatoes (reduce water to 1/8 cup), or omit entirely. Fresh tomatoes add moisture, so adjust liquid accordingly to keep sauce creamy, not runny.
Can I freeze this pasta dish?
Freezing is not recommended; cream-based sauces separate and become grainy when thawed. Store leftovers refrigerated for 3 days instead. Reheat gently on the stovetop with a splash of milk.