1-Bring a large pot of salted water to a boil and cook the 1 pound of cheese tortellini according to package directions until al dente, then drain.

2-In a large skillet, cook the 4 thick-cut slices of chopped bacon over medium heat until crispy, then drain on paper towels.

3-Add the 2 cups of broccoli florets to the same skillet, season with salt and pepper, and cook without stirring for 3 to 4 minutes to char the edges, then toss and cook for another 2 to 3 minutes until crisp-tender; remove and set aside.

4-In the skillet, melt the 4 tablespoons of butter over medium heat until it begins to brown (about 3 to 4 minutes), then reduce heat to low and add the 3 cloves of minced garlic, 1 tablespoon of fresh oregano (or 1 teaspoon dried), 1 tablespoon of fresh thyme (or 1 teaspoon dried), and 1 pinch of crushed red pepper flakes; cook for 1 minute.

5-Pour in the 1/3 cup of dry white wine and simmer for 2 to 3 minutes. Add the 1 cup of heavy cream and 4 ounces of cream cheese, whisking until smooth, and simmer gently for 5 minutes until slightly thickened.

6-Stir in the 1 cup of grated Parmesan cheese, and season with salt and pepper to taste. Add the cooked tortellini to the sauce and cook for 2 to 3 minutes to warm through.

7-Divide the tortellini onto plates, top with the charred broccoli and crispy bacon, and serve immediately.