| 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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