Easy Tortellini Carbonara Recipes

TORTELLINI CARBONARA

Steps:

• Melt the butter in a large skillet over medium heat. Stir in the onion and ham and saute for 5 minutes, or until onion is translucent.
• Pour in the half-and-half and the cheese, stirring frequently, until the sauce starts to thicken and bubble. Season with salt and pepper to taste and set aside.
• Fill a large pot with water and bring to a boil. Add the tortellini and cook to desired doneness, or according to package directions. Add the peas to the boiling tortellini in the final minute of cooking. Drain all from the water and toss with the ham and sauce mixture.

TORTELLINI CARBONARA

Steps:

• Cook tortellini according to package directions; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings., In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately.

EASY TORTELLINI CARBONARA

Steps:

• Cook tortellini in a large dutch oven according to package directions. Drain and set aside.
• In same pan as tortellini was cooked, fry bacon until crisp. Drain on paper towels and crumble. Set aside.
• Reserve 1 1/2 tablespoons of the bacon drippings in the dutch oven. Sautee garlic in hot bacon drippings for 30 seconds.
• Remove from heat and stir in tortellini, bacon, cheese and whipped cream.
• Sprinkle with pepper to taste and serve!

ULTIMATE SPAGHETTI CARBONARA RECIPE

Steps:

• Put a large saucepan of water on to boil.
• Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
• Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
• Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
• Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
• While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
• Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
• Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
• Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
• Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
• Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
• Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

TORTELLINI CARBONARA

Steps:

• Cook tortellini as directed on package; drain and set aside.
• Cook bacon in pan until crisp, remove bacon to paper towel; crumble when cool.
• Drain grease out of pan -reserve small amount.
• Saute garlic in left over grease. 1 minute.
• Return tortellini to pan. Add bacon, Parmesan cheese and remaining ingredients; toss gently.
• Serve immediately.