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