Ingredients
Scale
- 1 lb cheese tortellini (fresh or frozen)
- 4 slices bacon, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 large eggs
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/2 cup frozen peas (optional)
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley (for garnish, optional)
Instructions
- Cook the Tortellini:
- Cook the tortellini according to package instructions until al dente. Drain and set aside.
- Cook the Bacon:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving a small amount of bacon fat in the pan.
- Cook the Onion and Garlic:
- In the same skillet, add the diced onion and cook until softened, about 3 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Prepare the Carbonara Sauce:
- In a bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese until well combined.
- Remove the skillet from heat and pour the egg mixture into the pan, stirring constantly to avoid scrambling the eggs.
- Cook gently for 1-2 minutes until the sauce starts to thicken. Add the dried thyme, and season with salt and pepper to taste.
- Combine Everything:
- Stir in the cooked tortellini and bacon, and cook for another 2-3 minutes until everything is heated through and well coated with the sauce. If using, add the frozen peas and cook until heated through.
- Serve:
- Garnish with chopped fresh parsley if desired and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 600 kcal
- Fat: 30g
- Carbohydrates: 50g
- Protein: 25g