The recipe I’m sharing with you today
is one of my family’s favorites… a pasta carbonara. Usually carbonara
is done with a long cut of pasta, like spaghetti. But I wanted to
really maximize the cheese factor, and what better way than to serve
the rich cheese sauce over a three cheese tortellini!
Have you ever had pasta carbonara? It’s such a classic dish… but it
does have the tendency to freak people out. There are raw eggs in the
sauce. Granted, the sauce is tossed around in a warm pan, and that heat
allows the egg to cook (but not scramble!)… but if you’re REALLY
worried about it, pick up a package of pasteurized eggs and you’ll be
good to go!
- 20 oz family style package of Buitoni Three Cheese Tortellini fresh
- 4 large eggs, room temperature use pasteurized if concerned
- 1 cup freshly grated Parmesan cheese
- 8 slices bacon, diced
- 8 cloves garlic, finely minced
- 1 shallot, minced
- 2 Tbsp fresh parsley, chopped optional garnish
- 2 Tbsp fresh basil, chopped optional garnish
- salt and black pepper to taste
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