20-Minute Tortellini Pasta Carbonara

Directions

• Bring large pot of water to a boil.
• In a small bowl, add eggs and Parmesan cheese and whisk to combine. Set aside.
• In a large skillet over medium to medium-high heat, cook diced bacon, until crispy, for about 5-6 minutes. Remove to a paper towel lined plate, reserving the grease in the pan.
• Salt boiling water, then add tortellini pasta. Boil according to package directions. Ladle out about a cup of the pasta water to a small bowl, then drain pasta.
• Add shallot and garlic to bacon drippings in skillet. Cook about 1-2 minutes, stirring frequently so they don’t burn.
• Pour quickly about 2 tbsp of hot pasta water into the egg mixture, whisking very quickly as you pour.
• Remove the heat of the skillet. Add drained pasta to the skillet (working very quickly), add in the tempered egg and cheese mixture a little at a time, tossing to combine as you add in a little more. Pour in reserved pasta water, a tablespoon or so at a time, as you toss, until sauce reaches a consistency you like.
• Season with salt and pepper, sprinkle with cooked bacon pieces and toss one more time.
• Serve hot with additional Parmesan cheese, parsley and basil, if desired.