| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce08 |
2 |
servings |
INGREDIENTS
| 1 |
lb |
Tortellini; cheese filled |
| 3 |
oz |
Fresh bacon – (abt 1/4 cup); julienned |
| 2 |
tb |
Chopped onions |
| 1/2 |
c |
Fresh peas; blanched |
|
|
(or 4 oz frozen peas) |
| 2 |
tb |
Freshly-grated Parmesan cheese |
| 6 |
oz |
Heavy cream |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== GARNISH === |
|
|
Freshly-grated Parmesan cheese |
|
|
Chopped fresh parsley; optional |
INSTRUCTIONS
Place tortellini in the pot of boiling water. In a large skillet, cook the
bacon until crispy. Remove bacon with a slotted spoon, place on a paper
towel to drain. Pour out all the bacon grease except for 1 tablespoon. In
the same skillet place the onion and cook for 2 minutes, or until golden.
Pour in the cream, and reduce until lightly thickened. Remove the pasta
from the water when it is al dente, about 8 minutes. Drain and add the
pasta to the cream mixture. Add bacon back to the pan along with the peas
and cheese. Reduce for 1 minute. Toss and adjust the seasonings. Spoon into
a large pasta bowl and serve. Garnish with additional grated Parmesan
cheese and chopped parsley if desired. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2214 broadcast 08-29-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-08-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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