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Tortellini Carbonara

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Ingredients

2 (19 ounce) bags frozen cheese tortellini
3 eggs, beaten
1/3 cup heavy cream
8 strips crisply cooked bacon, crumbled
1/2 cup grated Parmesan cheese
2 cups frozen baby peas

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Tortellini Carbonara

  • Medium

About This Recipe

I love making Spaghetti Carbonara; in fact, it’s my go-to recipe when I just don’t feel like cooking. The combination of egg, cream, and cheese is mixed with hot cooked pasta and bacon. The heat of the pasta cooks the egg and makes a creamy sauce.

So I had a brainstorm and thought – hey, why don’t I try making this with another type of pasta? Tortellini immediately came to mind, especially since I always have some on hand in the freezer. I added frozen baby peas and a great recipe was born.

Serve this dish with a nice green salad tossed with some grape tomatoes and mushrooms if you have them on hand, and drizzled with a simple vinaigrette.

Steps

1
Done

Bring a large pot of water to a boil. Add the tortellini and cook until they are tender. This should take 3 to 4 minutes.

2
Done

Meanwhile, combine the egg and cream in a small bowl and beat well.

3
Done

Put the frozen peas into a colander in the sink.

4
Done

When the tortellini is tender, drain into the colander over the peas to thaw them. Return the tortellini and peas to the warm pot you used to cook the pasta.

5
Done

Add the egg and cream mixture and mix with a large spoon to coat. Add the bacon and the Parmesan cheese and mix again. Serve immediately.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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