Bacon Mushroom Tortellini
User Reviews
5
Bacon Mushroom Tortellini
Description
This recipe cooks thick-cut bacon to crispness before using the rendered fat to sauté quartered baby bella mushrooms, finely diced onions, and minced garlic until browned and tender. Meanwhile, fresh three-cheese tortellini is boiled until just cooked. A cheese sauce is made by whisking together eggs, an egg yolk, and grated Parmesan cheese. The cooked pasta is combined with the bacon and mushrooms, then the egg and cheese mixture is stirred in with some reserved pasta water to create a glossy, creamy coating that clings to the pasta.
The dish offers a combination of smoky bacon flavor, the earthiness of mushrooms, aromatic onions and garlic, and the richness of the Parmesan cheese. The eggs gently cook from the residual heat, binding the sauce without scrambling.
Best served hot, this tortellini dish is hearty enough for a satisfying main. It can be stored in the refrigerator for up to four days and reheated with a splash of water or milk to maintain its creamy texture.
Ingredients
- 8 Bacon diced, thick-cut strips
- 8 oz baby bella mushroom quartered
- 1/2 yellow onion finely diced, medium
- 3-5 cloves garlic minced
- 18 oz three cheese tortellini fresh
- 2 egg
- 1 egg yolk
- 1/2 cup Parmesan Cheese grated
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
Instructions
- Start a large pot of salted water over high heat to boil.
- In a large cast-iron skillet or large pan, cook the bacon over medium-high heat to desired crispness. Once crisp, remove the bacon onto a paper-towel-lined plate.
- Turn heat down to medium and add the mushrooms and onion to the same pan. Let cook, stirring occasionally to ensure nothing burns, for 7-8 minutes or until the mushrooms and onions have gained color and cooked down a bit. Add garlic during the last minute of cooking, stirring to mix the garlic with the vegetables. Season with about 1 tsp salt and 1 tsp black pepper and take the pan off the heat.
- Once water is boiling, add tortellini to the water and cook according to package directions.
- In a medium bowl, whisk together the eggs, egg yolk, and parmesan cheese until well combined.
- Add bacon back into the pan, add the hot pasta, and add the cheese mixture. Splash in a couple of spoonfuls of the pasta water to help make the sauce and toss all the ingredients together with a wooden spoon or tongs until they're all well combined.
- Serve with extra parmesan as a garnish.
Notes
- Store the cooked tortellini dish in an airtight container in the refrigerator for up to 4 days.
- When reheating, add a splash of water or milk to restore the creamy sauce consistency and prevent dryness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 286kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 133mg | 44% |
| Sodium | 708mg | 30% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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