Description
A rich and creamy pasta dish featuring cheese tortellini, crispy bacon, and a luscious carbonara sauce.
Ingredients
Scale
- 8 ounces cheese tortellini
- 4 slices bacon, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 large egg
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Cook the cheese tortellini according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
- In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and drain on paper towels, leaving the bacon fat in the skillet.
- Add the olive oil and minced garlic to the skillet. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- In a bowl, whisk together the egg, Parmesan cheese, heavy cream, and a pinch of salt and pepper until well combined.
- Reduce the heat to low and add the cooked tortellini to the skillet, tossing to coat in the bacon fat and garlic.
- Remove the skillet from the heat and quickly pour the egg and cheese mixture over the tortellini, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Stir in the crispy bacon and adjust seasoning with salt and pepper as needed.
- Serve immediately, garnished with chopped parsley if desired.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add vegetables like peas or spinach for extra nutrition and color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg