Tortellini with Mushroom Carbonara Sauce

1. 1

   Cook tortellini in pot of boiling salted water until just tender but still firm to bite.

2. 2

   Drain, reserving 1 cup cooking liquid.

3. 3

   Saute bacon in large skillet over medium-high heat until crisp and brown.

4. 4

   Using slotted spoon, transfer bacon to paper towels to drain.

5. 5

   Pour off all but 3 tablespoons drippings from skillet.

6. 6

   Add mushrooms, onions, garlic, and sage to skillet.

7. 7

   Saute over medium-high heat until mushrooms are tender, about 8 minutes.

8. 8

   Add 1/2 cup reserved pasta cooking liquid to skillet.

9. 9

   Bring to boil over medium-high heat.

10. 10

    Whisk egg yolks and cream in small bowl to blend.

11. 11

    Add cream mixture, tortellini, and 1/3 cup Parmesan cheese to mushroom mixture.

12. 12

    Toss until sauce thickens and coats tortellini, adding more cooking liquid by tablespoonfuls to thin sauce, if desired, about 3 minutes.

13. 13

    Season with salt and pepper.

14. 14

    Transfer pasta to serving bowl and sprinkle with remaining 1/3 cup Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.