Thursday, December 10, 2009

Cheese Tortellini Carbonara



Last Saturday Phil and I needed to make something quick before we were off to a friend’s engagement party. I was out earlier that day doing some Christmas shopping and decided to stop at one of our local bakeries. I think I was hungry becauseI left with a Calabrese bread, fresh tortellini, Italian sausages, prosciutto and capicola. Phil really doesn’t like heavy cream based sauces for pasta so I decided to make a carbonara of sorts. You’ll have to trust me on this one, as I forgot to take a photo since we were in a rush to eat.

100 grams of prosciutto

1 tbs of unsalted butter

½ cup of grated Parmesan cheese

3 large eggs.

Enough tortellini for two and a little extra to eat later when we’re back.
Large handful of peas and or arugula  (optional)

Cook pasta in a large pot of boiling water until el dente.

Heat butter in large skillet over medium heat and add prosciutto. Sauté until prosciutto is brown and slightly crisp. Transfer pasta to skillet and coat with butter and prosciutto. Remove pasta from heat and whisk eggs in separate bowl. Working quickly add whisked eggs to pasta and sprinkle 1/2 cup grated cheese.

For a little green feel free to add peas (frozen are fine) or arugula to pasta just before adding the egg.

2 comments:

  1. this gets first prize for most delicious sounding + most adorable post

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  2. Haha! I'm sure if you omit the Prosciutto it'll still be good.

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