Ingredients Jump to Instructions ↓

  1. 1 pound cheese filled tortellini

  2. 3 ounces fresh bacon, julienned (about 1/4 cup)

  3. 2 tablespoons chopped onions

  4. 6 ounces heavy cream

  5. 1/2 cup fresh peas (blanched), or 4 ounces frozen peas

  6. 2 tablespoons freshly grated Parmesan Salt and black pepper Chopped parsley, recipe follows

Instructions Jump to Ingredients ↑

  1. Place tortellini in the pot of boiling water. In a large skillet, cook the bacon until crispy. Remove bacon with a slotted spoon, place on a paper towel to drain . Pour out all the bacon grease except for 1 tablespoon. In the same skillet place the onion and cook for 2 minutes, or until golden. Pour in the cream, and reduce until lightly thickened. Remove the pasta from the water when it is al dente , about 8 minutes. Drain and add the pasta to the cream mixture. Add bacon back to the pan along with the peas and cheese. Reduce for 1 minute. Toss and adjust the seasonings. Spoon into a large pasta bowl and serve. Garnish with additional grated Parmesan and chopped parsley , if desired.


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