Balsamic Tortellini
This is a recipe that my friends love and ask for again and again! I serve it with a crusty loaf of bread and salad. All ingredients are approximate and you should vary according to your own individual tastes!
This is a recipe that my friends love and ask for again and again! I serve it with a crusty loaf of bread and salad. All ingredients are approximate and you should vary according to your own individual tastes!
- Carbohydrate 8.70092408271234 g
- Cholesterol 1.37500000058966 mg
- Fat 1.29078125055354 g
- Fiber 0 g
- Protein 0.63989250033674 g
- Saturated Fat 0.38683312516589 g
- Serving Size 1 1 serving (18g)
- Sodium 25.7360000139623 mg
- Sugar 8.70092408271234 g
- Trans Fat 0.0503643750215984 g
- Calories 49 calories
Step-by-step
- Heat oil in a large skillet over medium heat. Saute onion and bacon until onion is translucent and bacon is brown; remove from skillet and drain on paper towelling.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Return onion/bacon mixture to skillet and add cooked tortellini. Toss with 2 tablespoons olive oil and heat through. Place in serving dish or bowl, sprinkle with vinegar and cheese and serve immediately.
Balancing hot pasta with an acidic dressing requires careful sequencing when working with limited burner space and a single skillet. Water temperature drops significantly when adding a nine-ounce package of cheese-filled tortellini, so maintain a rolling boil by using a heavy-bottomed pot and covering it until agitation returns. Sautéing the chopped onion and five slices of pancetta over medium heat requires patience, as rushing the process burns the allium before the pork fat renders completely crisp.
Draining the bacon and onions on paper towelling prevents excess grease from pooling in the skillet when the components reunite with the pasta. Tossing the cooked tortellini in two tablespoons of olive oil while the pan is heated through creates an emulsion that helps the subsequent two tablespoons of balsamic vinegar cling to the pasta rather than pooling at the bottom of the serving dish. Grated parmesan cheese added at the very end melts upon contact with the hot pasta, binding the sharper notes of the vinegar.
Adjusting quantities for different yields requires maintaining proportional fat-to-acid ratios, ensuring the sharp vinegar does not overwhelm smaller batches while the pancetta remains prominent in larger ones.
