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Tortellini with Mushroom Carbonara Sauce
Tortellini with Mushroom Carbonara Sauce
(Tortellini Carbonara con Funghi)
 
 
Ingredients:

1 lb purchased fresh tortellini

12 pancetta slices, coarsely chopped
1 lb 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 Parmigiano cheese 

Directions:

Cook tortellini in pot of boiling salted water until 'al dente'.

Drain, reserving 1 cup cooking liquid.

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

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

Pour off all but 3 tablespoons drippings from skillet.

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

Saute 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 Parmigiano 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 Parmigiano cheese. Makes 6 main-course servings.

That's it!
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