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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
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  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 8 bacon strips, chopped
  • 1 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley

Directions

  • 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.

Test Kitchen Tips
  • Traditional carbonara tends to have egg in the sauce. Try halving the cream and tempering two whisked eggs into your sauce for added protein. Temper your eggs by adding a small amount of the hot mixture to the whisked egg before adding it all back to the pan. Be sure to do this after removing pan from the heat to keep your eggs from scrambling!
  • For a tasty taco salad, skip the shells and serve this over a bed of lettuce. Top with crushed tortilla chips if you love that crunch!
    • Nutrition Facts
    1 cup: 527 calories, 36g fat (20g saturated fat), 121mg cholesterol, 728mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 19g protein.

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