TORTELLINI CARBONARA
I've made this bacon, cream and Parmesan cheese pasta sauce for so many years and have always called it a carbonara. Low-and-behold, I recently found out it's actually more like an Alfredo sauce. In either case, it's absolutely heavenly and a great option for company! -Cathy Croyle, Davidsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 527 calories, Fat 36g fat (20g saturated fat), Cholesterol 121mg cholesterol, Sodium 728mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
SUMMER TORTELLINI CARBONARA
This summer tortellini carbonara is such a treat! Made with fresh sweet corn, basil and crispy bacon, it's an easy, delicious weeknight meal.
Provided by How Sweet Eats
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet over medium heat and add the bacon. Cook until the bacon is crispy and all the fat has rendered. Remove the bacon with a slotted spoon and place it on a paper towel to remove excess grease.
- While the bacon is cooking, bring a pot of salted water to a boil. While that is coming to a boil, slice the corn kernels off the cob. I do not cook the corn the first, I use it straight from the cob.
- In a bowl, whisk together the eggs and parmesan cheese until completely combined. It will be thick. Add a few cracks of black pepper and stir.
- Boil your tortellini. It will only take 3 to 5 minutes. Be sure to reserve 1 cup of the pasta water. Once reserved, drain the tortellini.
- Heat the skillet with the bacon fat over medium-low heat. Add the garlic cloves. As soon as you drain the tortellini, add it to the skillet and toss it with the bacon fat and garlic. You want it all coated.
- Turn the heat off under the skillet. Add the parmesan/egg mixture and immediately begin stirring with a spatula or wooden spoon to create a creamy sauce. You want to stir quickly but gently. Stir for at least 2 minutes, so the eggs don't scramble and a sauce coats the tortellini. Whisk in ½ cup of the reserved pasta water and stir until the sauce comes together. If you want the sauce even more silky, you can add the remaining pasta water in some increments.
- Stir in the corn kernels and the crispy bacon. Taste and season with more salt and pepper if needed. This flavor of this dish will depend highly on the salt content of your cheese and bacon! You may need to add more salt at the end - I always wait until the end of this dish so I don't make it too salty!
- Stir in the fresh basil and chives. Top with more parmesan cheese. Serve immediately!
SUMMER CARBONARA
Basil and bacon make best summer buds in this smoky-sweet pasta. I pair it with a simple spring mix salad with balsamic dressing and a glass of good Chardonnay or cold iced tea. -Cathy Dudderar, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook spaghetti according to package directions. Drain; transfer to a large bowl., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, squash, zucchini and garlic; cook and stir until tender. Add tomatoes; heat through. Remove from pan; keep warm., Reduce heat to low. Add eggs to same skillet; cook slowly, stirring constantly, until eggs reach 160° and just begin to coat a metal spoon (eggs will be frothy; do not overcook). Add to hot spaghetti; toss to coat. Add vegetables and remaining ingredients; toss gently to combine.
Nutrition Facts : Calories 508 calories, Fat 17g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 732mg sodium, Carbohydrate 66g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
TORTELLINI CARBONARA
This is a super quick and delicious recipe. Not low in fat but high in flavor. Fresh cheese-filled tortellini combined with cubed ham, onion and green peas in a rich, cream sauce. Serve with garlic bread and a salad. Enjoy!
Provided by KRISANN
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 5
Number Of Ingredients 7
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.
Nutrition Facts : Calories 583.4 calories, Carbohydrate 33.6 g, Cholesterol 132.6 mg, Fat 38.7 g, Fiber 3.6 g, Protein 27 g, SaturatedFat 22.1 g, Sodium 1168.5 mg, Sugar 3.6 g
TORTELLINI CARBONARA
Make and share this Tortellini Carbonara recipe from Food.com.
Provided by ammdmorrow
Categories < 30 Mins
Time 18m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 777.3, Fat 45.4, SaturatedFat 21.1, Cholesterol 139.8, Sodium 1083.8, Carbohydrate 62.6, Fiber 2.6, Sugar 1.4, Protein 29.7
EASY TORTELLINI CARBONARA
This is great. Very quick--can be made in less than 30 minutes (including both prep. and cook time)!
Provided by ewells
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 778.2, Fat 45.4, SaturatedFat 21.1, Cholesterol 139.8, Sodium 1082.9, Carbohydrate 62.8, Fiber 2.5, Sugar 1.4, Protein 29.7
TORTELLINI CARBONARA
Make and share this Tortellini Carbonara recipe from Food.com.
Provided by my3beachbabes
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the bacon, cream, parsley and cheese; cook until heated through.
- Meanwhile, prepare the tortellini according to package directions; drain and transfer to a serving bowl.
- Drizzle cheese sauce over tortellini and toss to coat.
- Serve immediately.
Nutrition Facts : Calories 348.4, Fat 32.3, SaturatedFat 18.1, Cholesterol 110.1, Sodium 587.5, Carbohydrate 2.9, Fiber 0.2, Sugar 0.2, Protein 12.2
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- Cook the tortellini in unsalted water for about 1 minute less than the package states - until almost done. Then take off the heat and drain the pasta water, but make sure to reserve at least 1 dl / ½ cup for use in the sauce.
- While the tortellini is cooking, dice the bacon and place in a cold pan. Place the pan over medium heat and sear the bacon until cooked but not crispy. Then take off the heat, but keep the bacon with its fat in the pan.
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- Just when the pasta is done, bring out the pan with bacon and bacon fat and place the tortellini in the pan. Do not place over heat! Add some pasta water as well, starting with 2 Tbsp, and mix quickly. Then add the cheese & egg mixture and mix well, adding more pasta water if the pasta looks dry, until the sauce is creamy. Taste test and add salt if needed.
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