Tortellini with Asiago and Bacon

Yes, I did say bacon.

Now that I have your attention, this is one of the best things we've ever had at our house.  I would've payed $10 for a plate of this at a restaurant.  As it was, it wasn't that cheap, but for about $25 I fed the Flour Children plus two of their friends, Hub, and myself.  And Hub has some for tomorrow's lunch.  So that's pretty good.

And, yes.  This is pretty easy to make.

This is my version.  You can find the original here.  I had to double it to feed all of us.

You can't really see any browned bits from the broiler because I didn't leave this one
in long enough.  But I broiled the second one enough to brown it.  We just couldn't wait.  It happens.

Tortellini with Asiago and Bacon
adapted from Cooking for My Peace of Mind

12 oz. bacon (about 8 slices), probably better make a little extra for noshing while cooking
1/2 large onion, chopped
2-3 cloves of garlic, minced or about 2 tsp. of garlic powder
salt and pepper to taste (I skipped the salt, what with the bacon and the cheese being salty)
2 tbsp. flour
3-4 c. milk (depending on the consistency you want; I opted for 3)
2 lbs of refrigerated cheese tortellini, NOT cooked
1 c. grated asiago (or other hard cheese, like parm or romano)

Heat broiler.  In large skillet (I used two; this is a lot of food), cook the bacon until brown and crispy.  Set aside to drain.  You can pour off a little of the grease, but not too much.  That's right.  We're gonna eat it.  You'll be okay.  In fact, it's why it's so good.  Add the onion and garlic and cook until the onion is soft.  Add the flour and cook, stirring constantly for 30 seconds.

Slowly whisk in the milk.  Add the tortellini.  Bring to a boil and stir occasionally.  Reduce heat to low until thickened, stirring frequently.  Remove from heat and crumble the bacon over the pasta and add half of the cheese.  Stir to combine.

You could eat it now, but why?  Top with the rest of the cheese.  Stick it under the broiler for about 3 or 4 minutes and let it brown a bit.  It's just so pretty.  Well, make sure your pan can go under the broiler (I made mine in cast iron skillets).  If not, transfer it to one (or two) that can.

You are welcome, my friends.