TORTELLINI WITH MUSHROOM CARBONARA SAUCE

Tortellini with Mushroom Carbonara Sauce image

Provided by Bonnie Wilkens Metully

Yield Makes 6 main-course servings

Number Of Ingredients 9

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1 pound purchased fresh tortellini
12 bacon slices, coarsely chopped
1 pound crimini mushrooms, sliced
2 cups chopped onions
4 garlic cloves, minced
1/2 teaspoon dried sage leaves
4 large egg yolks
1 cup whipping cream
2/3 cup freshly grated Parmesan cheese

Steps:

Cook tortellini in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
Sauté bacon in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add mushrooms, onions, garlic, and sage to skillet. Sauté over medium-high heat until mushrooms are tender, about 8 minutes. Add 1/2 cup reserved pasta cooking liquid to skillet. Bring to boil over medium-high heat. Whisk egg yolks and cream in small bowl to blend. Add cream mixture, tortellini, and 1/3 cup Parmesan cheese to mushroom mixture. Toss until sauce thickens and coats tortellini, adding more cooking liquid by tablespoonfuls to thin sauce, if desired, about 3 minutes. Season with salt and pepper. Transfer pasta to serving bowl and sprinkle with remaining 1/3 cup Parmesan cheese.