Earlier this week when I posted my 13 in 2013, I listed all the things that I wanted to accomplish this year, one of which was to try some new recipes to add to our dinner rotation. About a day later, I saw this recipe on A Taste of Home and was determined to try it. Of course, it looked like it needed a few modifications – some onions, maybe a little garlic, and perhaps I’d adjust the amount of bacon, but all in all, it looked fantastic. An easy pasta recipe that looks delicious? How could I pass it up? So I picked up the ingredients and headed home…but then I hit some traffic and was running (very) late. I questioned whether I should still make it or resort to the frozen pizza in my fridge. Luckily, this is one of the easiest pasta dinners you could possibly make, and I managed to have the entire thing cooked and on the table in 34 minutes, bacon and all!
You will need: (serves 4-6)
2 packages (9 ounces each) refrigerated cheese tortellini pasta
10 bacon strips
2 cups (16 ounces) heavy whipping cream
1/4 sweet onion, chopped
1/2 tsp minced garlic
1 cup grated Parmesan cheese + extra for topping
Step 1: Place bacon in skillet and cook until crispy. Remove from heat and dab with paper towel to remove excess oil. Cut or crumble the bacon into small pieces. Place to the side.
Step 2: Cook tortellini in boiling water as directed on the package.
Step 3: While tortellina is boiling, put the whipping cream, bacon, sweet onion, minced garlic, and Parmesan cheese in a medium size sauce pan on medium heat until heated throughout. Stir occasionally.
Step 4: Drain tortellini. Place in serving bowls and top with cream sauce. Top with cheese and serve immediately.
Ever since I can remember, I’ve been using jarred pasta sauce believing it was too difficult to make my own, but now that I’ve done it – I can’t believe how easy it is to make my own Parmesan cream sauce! Next time I’m going to add peas to add a little “green” to this recipe.
Enjoy!
That looks rich and delicious! I am trying to find new recipes to change things up for dinner time too. I don’t know how I started down the road of the same small menu but I need to expand. Thanks for sharing this one. I’ll definitely look it up. I’m dropping by from Our Everyday Harvest’s blog hop. I’m following via Google reader. I hope you can drop by as well and say hello. Have a great weekend! http://heresmytakeonit.blogspot.com/
That looks delicious. I love all your recipes. Thanks for sharing
Oh that looks DELICIOUS!!! Craving it now 😀
making me hungry! as are the previews for the pumpkin muffins and crumble!
Oh my goodness this looks amazing, My mouth is watering now!
Traditional carbonara is actually an egg-based cream sauce. You might try subbing 2 egg yolks for some of the cream next time. 🙂
Interesting! I didn’t know that – although I do make a (different) carbonara recipe with egg whites. I’ll have to try subbing next time. Thanks for stopping by!