I forgot to buy bacon and vegetables to go with bought beef tortellini. This creamy beef tortellini carbonara is a quick 20-minute meal with double cream, Heinz salad cream, chili flakes and Italian seasoning. “The traditional Roman sauce, made from emulsifying raw eggs, Pecorino Romano cheese, black pepper, and guanciale, creates a creamy texture without using cream, providing high protein, energy, and calcium.”
I don’t have eggs. Searched for no eggs carbonara and found a handful most of them use parmesan, some used double cream, thickened cream pure cream, evaporated milk, and mushroom soup. I also found some tortellini salad using Heinz salad cream to make it creamy. I do have this salad cream and some leftover double cream.
Got to explore the salad cream, I added it to make a small batch of carbonara sauce. As I don’t like wasting food. My beef tortellini with created cream sure did taste yummy; though the cream is not enough. Garnish with Italian Seasoning and chili flakes. Let’s cook!!!
Ingredients
16 beef tortellini
1 Tbs minced garlic
2 Tbs butter
1 Tbs Heinz salad cream
3 Tbs double cream
oil
Italian Seasoning
chili flakes
salt
pepper
water
Italian Seasoning
chili flakes
Method
Bring a pot with enough water and 2-3 Tbs salt to a rolling boil. Add the tortellini, reducing the heat slightly to prevent them from splitting. Cook for 3–5 minutes (or follow package directions). They are done when they float to the surface. Reserve 1/8 c water and drain well. Set aside tortellini on the bowl.
Heat a saucepan with butter and 1/2 Tbs oil on medium heat. Add minced garlic. Cook, stirring for 1 minute. Add 5 Tbs reserved water, double cream and Heinz salad cream. Bring to the boil. Simmer for 30 seconds to 1 minute or until slightly thickened. Season with salt and pepper.
Dollop the carbonara cream over the tortellini. Scatter some Italian Seasoning and chili flakes. Enjoy with a glass of white wine.
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