Tortellini Bacon Jam-nara January 09 2014
Please don’t tell Nana about this one, or uncle Tony is gonna need to have a talk witchew about goin’ against tradition.
- 1 tbsp extra virgin olive oil
- 2 garlic cloves crushed
- 3 egg yolks
- 6 oz The Bacon Jams All Original Spreadable Bacon
- 1 cup grated Romano or Parmesan cheese
- 3/4 cup heavy whipping cream
- 3/4 cup fresh peas
- 1 lb tricolored tortellini
PreparationStart a pot of water to boil the tortellini (or any other pasta). Put a skillet on medium heat and then add the oil. When the oil is hot, add the garlic and cook until golden. Lower heat to low and add The Bacon Jams All Original Spreadable Bacon. Warm through then return heat to medium while adding the heavy cream. Scrape the contents of the skillet into a mixing bowl after they have been mixed thoroughly. Add 1/3 cup of cheese and the egg yolks to the sauce and whisk thoroughly. Cook the peas in the boiling water, removing them after about a minute of cooking. Keep the reserved peas covered to remain hot. Cook the tortellini in the same water. Once cooked, strain and return to the pot. Quickly fold in the sauce while the pasta is still very hot. Serve after finishing with the peas and 1/3 cup cheese. Place the remaining cheese on the table for your diners.