CREAMY BACON CARBONARA 2 eggs 1/4 cup Cream 1/3 cup Parmesan Fresh diced Parsley or dried flakes 1/4 tsp. Salt 1/2 tsp Red Pepper flakes *(I doubled the Sauce recipe, and it was perfect) 1/2 lb. bacon 1 small onion, chopped (opt) 3 mushrooms sliced (opt) 1/2 lb. Pasta
This creamy, fragrant pasta dish is the perfect use for leftover chicken—and it’s one of Betty’s most popular dinner recipes. Have a taste of Italy on the table in 30 minutes; we bet it will take a fraction of that time for it to disappear (especially since there’s bacon involved).
Creamy Tortellini Carbonara | Taste of Home •1 package (9 ounces) refrigerated cheese tortellini •8 bacon strips, cooked and crumbled •1 cup heavy whipping cream •1/2 cup minced fresh parsley •1/2 cup grated Parmesan cheese
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess. (Photo: Daniel Krieger for NYT)