Tortellini With Mushroom Carbonara Sauce Recipe - Cooking Index
Tortellini With Mushroom Carbonara Sauce Recipe - Cooking Index
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."
Type: Pasta| 1 lb | 454g / 16oz | Purchased fresh tortellini |
| 12 | Bacon slices - coarsely chopped | |
| 1 lb | 454g / 16oz | Crimini mushrooms - sliced |
| 2 cups | 125g / 4.4oz | Chopped onions |
| 4 | Garlic cloves - minced | |
| 1/2 teaspoon | 2.5ml | Dried sage leaves |
| 4 teaspoons | 20ml | Egg yolks (large) |
| 1 cup | 237ml | Whipping cream |
| 2/3 cup | 97g / 3.4oz | Freshly-grated Parmesan cheese |
Cook tortellini in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
Saute 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. Saute 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.
This recipe yields 6 main-course servings.
Source:
Bon Appetit, December 2002
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