1 lb. purchased, fresh tortellini
12 slices bacon, chopped
1 lb. mushrooms, chopped
2 cups onion, chopped
4 cloves garlic, minced
1/2 tsp. dried sage
4 egg yolks
1 cup whipping cream
2/3 cup grated parmesan cheese
Cook tortellini in pot of salted
boiling water until just tender, but still firm. Drain, reserving 1 cup of
the cooking liquid.
Sauté bacon in a large skillet over medium-high heat until crispy.
Transfer bacon to paper towels to drain. Pour off all but 3 tbsp. of bacon
fat from the pan. Add mushrooms, onions, garlic and sage to the skillet.
Sauté over medium-high heat until mushrooms are tender about 8 minutes.
Add 1/3 cup of pasta cooking liquid to skillet. Bring to a boil over
medium-high heat. Whisk egg yolks and cream in a small bowl to blend.
Add cream mixture, tortellini and 1/3 cup parmesan cheese to mushroom mixture.
Toss until sauce thickens and coats the tortellini, adding more cooking liquid,
a little at a time, to thin sauce if necessary. Season with salt and
pepper to taste. Transfer to a serving bowl and sprinkle with the
remaining parmesan cheese.