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Tortellini Carbonara

1 lb. purchased, fresh tortellini (any type)

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.

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