If you're looking for an easy, indulgent pasta dinner, then this Tortellini Carbonara will hit the spot. We take a classic carbonara sauce, add a little bit of cream, frozen peas, and perfectly cooked fresh tortellini pasta for an easy twist on tradition.
Servings 4 people
- 3 slices bacon
- 1/2 cup heavy cream
- 2 large egg yolks
- 1 cup grated parmesan cheese
- 1/4 tsp kosher salt
- 10 oz package favorite tortelloni
- 2 large garlic cloves, minced
- 1/2 cup frozen peas
Bring a large pot of water to a rolling boil.
Add bacon to a large skillet. Set the skillet over a medium heat. Cook until crisp. Remove from pan and drain on a paper towel. If you cooked bacon whole, chop. Drain all but one tablespoon of bacon fat.
While the bacon cooks, whisk cream, eggs yolks, cheese, and salt together in a small bowl.
Add tortellini to boiling water. Cook for 2 minutes less than the package instructs.
Turn the heat down to medium-low in the same skillet you cooked the bacon in. Add the garlic. Cook for 30 seconds. Whisk in the cream, egg, and cheese mixture. Turn the heat down to low. Continue to cook the sauce, while whisking frequently until the cheese melts.
Once the pasta has cooked 2 minutes less than the package says, use a slotted spoon or sieve to transfer the pasta to the cream sauce. Reserve the pasta water. Toss the tortellini with the sauce and continue to cook on low until the cheese melts. Add the frozen peas and continue to toss until they are defrosted. If needed, add a little bit of hot starchy pasta water to loosen the sauce up. Once the cheese has melted and the sauce has a nice consistency, add the bacon to the pasta. Toss again. Season to taste with salt and pepper.
Serving: 1serving | Calories: 323kcal | Carbohydrates: 5g | Protein: 15g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 166mg | Sodium: 653mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 915IU | Vitamin C: 8mg | Calcium: 315mg | Iron: 1mg