Instructions

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 6 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 1 finely chopped medium shallot and 2 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.