Easy 20 Minute Tortellini Pasta Carbonara
Description
This pasta dish makes the perfect weeknight dinner. It's easy, quick and yummy! Serve it with a side salad and garlic toast, if desired.
Ingredients
20 oz. three cheese tortellini, fresh
4 large eggs, at room temperature
1 c. freshly grated Parmesan cheese
8 slices bacon, diced
8 cloves garlic, finely minced
1 shallot, minced
2 T. fresh parsley, chopped, for garnish
2 T. fresh basil, chopped, for garnish
salt and pepper, to taste
Directions
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Bring a large pot of well salted water to a boil.
While waiting for the water to heat up, add eggs and Parmesan cheese to a small bowl; whisk to combine; set aside.
Add bacon to a large skillet; cook over medium to medium-high heat until crispy, about 5-6 minutes. Transfer to a paper towel lined plate. Reserve the grease in the skillet.
Add tortellini pasta to the boiling water; cook according to package directions. When pasta has finished cooking, reserve about 1 cup of the pasta water; drain.
Add the shallot and garlic to bacon drippings in the skillet; cook about 1-2 minutes, stirring frequently.
Working quickly, pour about 2 T. of the hot reserved pasta water into the egg mixture, whisking very quickly while pouring. This tempers the eggs so they don't scramble when adding them to the pasta later.
Turn heat off over the skillet. Add the pasta to the skillet; working very quickly, add in the tempered egg and cheese mixture a little at a time, tossing to combine while adding in a little more. Pour in reserved pasta water, 1 T. at a time, while tossing, until sauce reaches desired consistency.
Season to taste with salt and pepper, if needed; add cooked bacon; toss.
Serve immediately with more grated Parmesan cheese, parsley and basil, if desired.
6 servings.