Ingredients:

• 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*

Instructions:

1. 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.
2. 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.
3. Cook tortellini according to the package and drain well. Pat dry with a paper towel.
4. Heat enough vegetable oil in a skillet to cover the tortellin to 350 degrees (about 2” deep).
5. In a gallon bag, combine bread crumbs, flour, and salt. Shake well until mixed thoroughly.
6. 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)
7. Fry in oil for about 2 minutes, or until golden brown. Set aside on a plate with a paper towel.
8. 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).
9. Serve fresh with a side of garlic butter!