I’m all-in on easy weeknight dinners, but sometimes you just want to tuck into a meal that looks and tastes a hair fancier than your everyday fare and is still simple enough to pull off after a long day (like these stuffed pork chops or this chicken Marsala). If you’re like me, then this brown butter bacon tortellini is right up your alley. Here, crispy bits of bacon and cheese-filled tortellini are tossed in a quick and tasty brown butter sauce.

The best part? With just six ingredients (salt and pepper are freebies, and the parsley’s optional), dinner’s on the table in about 30 minutes. So whether you’re dishing out dinner for a party of one or feeding a few loved ones, this weeknight-fancy pasta will always feel extra special.

Why you’ll love it

Credit: Photo: Alex Lepe; Food Stylist: Rachel Perlmutter

Key ingredients in Brown Butter Bacon Tortellini

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Brown Butter Bacon Tortellini

Serves 3 to 4

6 tablespoons (3/4 stick) unsalted butter

20 ounces refrigerated or frozen cheese tortellini (do not thaw)

6 slices bacon (about 6 ounces), diced

1 medium shallot, finely chopped (about 3 tablespoons)

2 cloves garlic, minced

1/4 teaspoon freshly ground black pepper, plus more as needed

1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving

Kosher salt

Chopped fresh parsley leaves, for garnish (optional)

1. Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, melt 6 tablespoons unsalted butter in a 12-inch, light-colored frying pan or skillet over medium heat. Cook, stirring and scraping the bottom occasionally, until it begins to bubble and pop. Continue cooking until it foams, smells nutty, and the solids turn dark brown, 8 to 10 minutes. Scrape into a small heatproof bowl. Wipe out the frying pan with a paper towel and return to the stovetop.

2. Add 20 ounces cheese tortellini to the boiling water and cook according to package directions until al dente. When the pasta is ready, reserve 1 cup of the pasta water, then drain the tortellini.

3. Cook six diced bacon slices in the same frying pan over medium-high heat, stirring occasionally, until browned and crisp, 6 to 8 minutes. Turn off the heat. Using a slotted spoon, transfer the bacon to a bowl. Remove and discard all but 1 tablespoon of the bacon fat from the pan.

4. Cook one finely chopped medium shallot and two minced garlic cloves in the pan over medium heat, stirring occasionally, until softened, about 2 minutes. Add 1/2 cup of the reserved pasta water and 1/4 teaspoon black pepper, and bring to a simmer. Cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the liquid is reduced by about half, 1 to 2 minutes. Stir in the brown butter and simmer until slightly thickened, about 1 minute.

5. Add the tortellini and toss to coat, adding the reserved pasta water a little at a time as needed so that the tortellini is evenly coated in sauce. Turn off the heat. Stir in 1 ounce finely grated Parmesan cheese. Taste and season with kosher salt and black pepper as needed. Garnish with the bacon, more grated Parmesan cheese, black pepper, and chopped fresh parsley leaves, if desired.

Recipe note: Leftovers can be refrigerated in an airtight container for up to four days.

(Kristina Razon is deputy food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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