Tortellini with Mushroom Carbonara Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Bonnie Wilkens Metully of Cincinnati, Ohio, writes: Having two very active teenagers means I've also had to learn how to put together an interesting dinner even on busy nights. I get inspiration from my favorite bedtime reading, an immense collection of cookbooks and food magazines. I also do a quick grocery run every day usually because I've just read about a dish that I simply must try but also because having a well-stocked refrigerator is the key to easier cooking. Ingredients:
1 pound purchased fresh tortellini |
12 bacon slices, coarsely chopped |
1 pound crimini mushrooms, sliced |
2 cups chopped onions |
4 garlic cloves, minced |
1/2 teaspoon dried sage leaves |
4 large egg yolks |
1 cup whipping cream |
2/3 cup freshly grated parmesan cheese |
Directions:
1. Cook tortellini in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
2. Sauté bacon in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add mushrooms, onions, garlic, and sage to skillet. Sauté over medium-high heat until mushrooms are tender, about 8 minutes. Add 1/2 cup reserved pasta cooking liquid to skillet. Bring to boil over medium-high heat. Whisk egg yolks and cream in small bowl to blend. Add cream mixture, tortellini, and 1/3 cup Parmesan cheese to mushroom mixture. Toss until sauce thickens and coats tortellini, adding more cooking liquid by tablespoonfuls to thin sauce, if desired, about 3 minutes. Season with salt and pepper. Transfer pasta to serving bowl and sprinkle with remaining 1/3 cup Parmesan cheese.
|
|