The Recipe: Creamy Bacon Corn Tortellini
Serves 2 · 20 minutes hands-on, about 25 minutes total
Why this pairing: A crisp Chardonnay balances the richness of the cream and the cheese, and its subtle fruit complements the sweet corn. And it’s bright enough that the smoky bacon still comes through.
You’ll need:
9 ounces refrigerated cheese tortellini
7 slices smoked thick-cut bacon, chopped
3 cloves garlic, minced
1 ear fresh corn, kernels cut from the cob
1 tablespoon tomato paste
½ teaspoon Italian seasoning
¼ teaspoon kosher salt, plus more for the pasta water
¾ cup heavy cream
¼ cup grated Parmesan
¼ teaspoon red pepper flakes
¼ teaspoon freshly ground black pepper, plus more for finishing
Chopped fresh chives, for serving (optional)
For a gluten-free option use Taste Republic Gluten-Free 4-Cheese Tortellini.
Do this:
Bring a large pot of salted water to a boil.
Heat a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and golden brown, 8 to 10 minutes.
Reduce the heat to medium. Add the garlic, salt, Italian seasoning, and ¼ teaspoon black pepper and cook, stirring, until fragrant, about 1 minute.
Stir in the tomato paste, then add the corn and cook for 2 minutes.
Pour in the cream and stir in the Parmesan. Simmer over low heat until the sauce thickens slightly, about 3 minutes.
Meanwhile, cook the tortellini in the boiling water according to the package directions. Scoop out ¼ cup of the pasta water, then drain.
Toss the tortellini with the sauce, adding a splash of the pasta water if it needs loosening. Finish with the red pepper flakes, more black pepper, and the chives.
Plate it, pour the wine!
Printable recipe card below.
The Pour
Albert Bichot, Pouilly-Fuissé, 2020 (or the current vintage)
Pouilly-Fuissé is Chardonnay from the Mâconnais, the southern end of Burgundy, grown on steep limestone and clay slopes. Bichot ages it mostly in stainless steel, with about a third in oak, so it stays fresh and balanced: apple and pear up front, a subtle hint of vanilla, and enough body for cream sauces, chicken, and seafood. Serve it lightly chilled, 52 to 55°F. About $50. A Mâcon-Villages, around $15 to $20, will work in its place.
The One Thing to Know
Burgundy labels name the place, not the grape. White Burgundy is Chardonnay, and red Burgundy is Pinot Noir. Remember one region/two grapes, and that French wine list gets a lot less intimidating.
Tuesday, but nicer.