Found dried porcini, and tortellini on sale. My mom gave me some carrots and eggs. I got dried mixed mushrooms that had been in my fridge for months. Also found diced pancetta and Parmesan Pecorino in my freezer.
Google: “Carbonara is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two.”
“The silky carbonara sauce is created when the beaten eggs are tossed with the hot pasta and a little fat from the pancetta or bacon. What distinguishes carbonara from other pasta dishes is its technique of combining eggs, hard cheese, cured pork, and black pepper into a rich, silky sauce.”
I am changing the pasta most recipes use spaghetti to tortellini. I am adding two different dried mushrooms and am combining cream and egg to make carbonara. I am glad to experiment using cream and egg. My dinner turned out creamy, colourful, and delicious. Let’s cook!!!!
400 g three cheeses tortellini
125 g dried mixed mushrooms
125 g dried porcini
100 g diced pancetta
2-3 Tbs oil, divide
2 Tbs butter
1 Tbs minced garlic
2-3 carrots, cut into matchstick
1-2 sprigs of thyme
1/2 c white wine
80 g Parmesan Pecorino
Clean both mushrooms and fill a large bowl with hot boiling water to soak both mushrooms, reserve water for extra flavour. Put a pot of water to boil for cooking tortellini. Add salt once it start to boil. Cook tortellini in salted boiling water until al dente, remove a glass of pasta water, then drain and switch off hob. Set aside and keep warm placing it on a metal bowl that sit tightly on the hot boiling water pot.
Heat 1 Tbs oil in a large saucepan on medium heat, add in pancetta cook, stirring now and until pancetta browns for about 5 minutes. Transfer pancetta to a paper towel plate. Add in 1 Tbs oil, garlic cook until garlic is fragrant and then add carrots cook for 2-3 minutes then add mushrooms to saucepan with the rendered pancetta fat and cook until tender – increase the heat if needed to remove excess liquid from mushrooms, for about 3-4 minutes.
Add wine, some mushroom water and thyme, cook until wine and mushrooms water evaporated. Reduce heat add salt and pepper. Continue to cook for another 10-15 minutes. Lower heat once carrots and mushrooms cooked. Then add butter, when butter melted add back pancetta.
Now add tortellini to saucepan with pancetta, carrots and mushrooms. Beat eggs and add Parmesan Pecorino and mixed well. Pour egg mixture along with a little pasta water and mix through quickly so that it coats tortellini and cooks but without making scrambled eggs. Add a little more pasta water if needed to form a creamy sauce. Serve immediately garnish with basil and chili flakes. Enjoy!!!!!
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