Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.
- 6 ounces cheese tortellini
- 1 tablespoon finely chopped fresh chives
- Freshly ground black pepper
Cook bacon over medium heat in a large skillet, turning once, until crisp, 5–7 minutes. Transfer bacon to paper towels to drain; reserve 2 Tbsp. bacon fat, then wipe out skillet. Let bacon cool, then break into small pieces.
Cover eggs (older eggs will be easier to peel) with cold water in a medium heavy saucepan. Bring to a boil, then immediately cover and remove pan from heat. Let stand 7 minutes (this yields a hard-boiled egg with a jammy yolk; if you like your eggs more cooked, increase cooking time by 2–3 minutes). Transfer eggs to a large bowl of ice water. Peel eggs, then slice into half moons.
Cook tortellini in a large pot of boiling salted water until al dente; drain and transfer to a medium bowl. Add reserved bacon, bacon fat, eggs, and chives. Season with salt and pepper and toss gently to combine.
Do Ahead: Hard-boiled eggs can be made up to 4 days ahead. Cover and chill.