Creamy Tortellini Carbonara (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 slices of bacon, chopped small
02 -
9 ounces fresh cheese-stuffed tortellini
03 -
2 cups of heavy cream
04 -
3 garlic cloves, finely chopped
05 -
½ cup parsley, minced
06 -
1 cup grated Parmesan cheese
# Instructions:
01 -
Follow the package to cook the tortellini in salted boiling water until just firm. Drain and hold onto a bit of that water.
02 -
As the tortellini cooks, fry bacon pieces in a skillet until crunchy (5-7 mins). Scoop them out, leaving a little fat in the pan.
03 -
Sauté garlic in the bacon fat for about a minute until it smells good. Gently pour in the cream and let it simmer lightly.
04 -
Slowly add Parmesan until it’s melted, making the sauce smooth and thick. Toss in parsley and most of the crunchy bacon bits.
05 -
Mix the tortellini into the sauce until it’s coated. Add pasta water little by little if needed. Sprinkle with extra bacon and parsley on top.
# Notes:
01 -
Go for good-quality tortellini for better taste
02 -
Pasta should be slightly firm, not mushy
03 -
Keep an eye on the sauce so it doesn’t burn