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Ingredients
- 1 lb Tortellini, cheese filled
- 3 ounce Fresh bacon - (abt 1/4 c.) julienned
- 2 Tbsp. Minced onions
- 1/2 c. Fresh peas blanched
- Â Â (or possibly 4 ounce frzn peas)
- 2 Tbsp. Freshly-grated Parmesan cheese
- 6 ounce Heavy cream
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Freshly-grated Parmesan cheese
- Â Â Minced fresh parsley optional
Directions
- Place tortellini in the pot of boiling water.
- In a large skillet, cook the bacon till crispy. Remove bacon with a slotted spoon, place on a paper towel to drain. Pour out all the bacon grease except for 1 Tbsp.. In the same skillet place the onion and cook for 2 min, or possibly till golden brown. Pour in the cream, and reduce till lightly thickened.
- Remove the pasta from the water when it is al dente, about 8 min. Drain and add in the pasta to the cream mix. Add in bacon back to the pan along with the peas and cheese. Reduce for 1 minute. Toss and adjust the seasonings. Spoon into a large pasta bowl and serve. Garnish with additional grated Parmesan cheese and minced parsley if you like.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 2 servings | |
| Calories 1199 | |
| Calories from Fat 598 | 50% |
| Total Fat 67.09g | 84% |
| Saturated Fat 34.14g | 137% |
| Trans Fat 0.0g | |
| Cholesterol 241mg | 80% |
| Sodium 1168mg | 49% |
| Potassium 403mg | 12% |
| Total Carbs 112.11g | 30% |
| Dietary Fiber 5.2g | 17% |
| Sugars 3.41g | 2% |
| Protein 38.15g | 61% |
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