Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Tortellini With Mushroom Carbonara Sauce




Source of Recipe


Emerald






List of Ingredients



• 1 pound tortellini, cooked
  
• 12 bacon slices, partially cooked
  
• 1 pound mushrooms, sliced
  
• 2 cups onions, chopped
  
• 4 garlic cloves, pressed
  
• 1/2 teaspoon sage
  
• 4 egg yolks
  
• 1 cup whipping cream
  
• 2/3 cup parmesan cheese, grated
  






Instructions



1. Saute bacon in a large skillet over medium high heat until crisp and brown. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons of drippings from skillet. Add mushrooms, onions, garlic and sage to skillet. Saute over medium high heat until mushrooms are tender, about 8 minutes.
   
2. Add 1/2 cup reserved pasta cooking liquid to skillet. Bring to a boil over medium heat. Whisk egg yolks and cream in a small bowl to blend. Add cream mixture, totellini 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 sale and pepper. Transfer pasta to serving bowl and sprinkle with remaining 1/3 cup parmesan cheese.
   
3. Yield: 6 main course servings