Bacon Mushroom Tortellini
Bacon Mushroom Tortellini is so tasty, hearty, and delicious with only seven simple ingredients! The best part is that it comes together in just 25 minutes.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Dinner
Cuisine: Italian
Servings: 4 -6 servings
Calories: 286kcal
Author: Eden Westbrook
- 8 strips thick-cut bacon diced
- 8 oz baby Bella mushrooms quartered
- ½ medium yellow onion finely diced
- 3-5 cloves garlic minced
- 18 oz fresh three cheese tortellini
- 2 eggs
- 1 egg yolk
- ½ cup grated parmesan cheese
- Kosher salt and freshly cracked black pepper
Start a large pot of salted water over high heat to boil.
In a large cast-iron skillet or large pan, cook the bacon over medium-high heat to desired crispness. Once crisp, remove the bacon onto a paper-towel-lined plate.
Turn heat down to medium and add the mushrooms and onion to the same pan. Let cook, stirring occasionally to ensure nothing burns, for 7-8 minutes or until the mushrooms and onions have gained color and cooked down a bit. Add garlic during the last minute of cooking, stirring to mix the garlic with the vegetables. Season with about 1 teaspoon salt and 1 teaspoon black pepper and take the pan off the heat.
Once water is boiling, add tortellini to the water and cook according to package directions.
In a medium bowl, whisk together the eggs, egg yolk, and parmesan cheese until well combined.
Add bacon back into the pan, add the hot pasta, and add the cheese mixture. Splash in a couple of spoonfuls of the pasta water to help make the sauce and toss all the ingredients together with a wooden spoon or tongs until they're all well combined.
Serve with extra parmesan as a garnish.
Keep in the fridge in ana air-tight container for up to 4 days.
Reheat with a splash of water or milk stirred in.
Serving: 1g | Calories: 286kcal | Carbohydrates: 25g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 133mg | Sodium: 708mg | Fiber: 2g | Sugar: 2g