- 3 strips thick cut bacon chopped up into pieces
- ½ cup butter
- 2 cloves garlic, crushed
- ¼ tsp pepper
- 2 cup heavy cream
- 1 ½ cup parmesan cheese
- Canola or vegetable oil
- Package of cheese or chicken tortellini (about 10oz)
- 1 cup bread crumbs
- ½ cup flour
- ¼ tsp salt
- 2 eggs, beaten
- Warmed marinara sauce
- Parsley *optional*
- In a large skillet, fry up the bacon until cooked but not crispy. Melt butter in skillet and saute garlic for about 2 minutes. Add pepper & cream and let simmer for about 6-8 minutes.
- Pull skillet off of the stove and slowly add cheese, stirring until melted. Set aside with a lid on the skillet to keep sauce warm.
- Cook tortellini according to the package and drain well. Pat dry with a paper towel.
- Heat enough vegetable oil in a skillet to cover the tortellin to 350 degrees (about 2” deep).
- In a gallon bag, combine bread crumbs, flour, and salt. Shake well until mixed thoroughly.
- Drop cooked tortellini in egg and coat evenly. Transfer to the dry mixture bag and shake well. (this step is best to do in batches)
- Fry in oil for about 2 minutes, or until golden brown. Set aside on a plate with a paper towel.
- Serve by topping the tortellini with alfredo sauce and drizzle with marinara sauce (I know this might seem bizarre having 2 sauces, but I learned this trick from an Italian restaurant and I love it).
- Serve fresh with a side of garlic butter!