Name: Tortellini Carbonara
Yield: 4
Ingredients: 20 oz fresh cheese tortellini; 4 lg eggs; 1 cup parmesan (freshly grated); 8 slices bacon (diced); 8 cloves garlic (minced); 1 shallot (minced); 2 Tbsp parsley (chopped); 2 Tbsp basil (chopped)

Tortellini Carbonara

Lovely dish that is easy enough to make during a weeknight.

Servings

Ingredients

20 oz fresh cheese tortellini
4 lg eggs
1 cup parmesan freshly grated
8 slices bacon diced
8 cloves garlic minced
1 shallot minced
2 Tbsp parsley chopped
2 Tbsp basil chopped

Servings

Ingredients

20 oz fresh cheese tortellini
4 lg eggs
1 cup parmesan freshly grated
8 slices bacon diced
8 cloves garlic minced
1 shallot minced
2 Tbsp parsley chopped
2 Tbsp basil chopped

Instructions

Bring a large pot of salted water to a boil. While water is boiling add eggs and parmesan to a small bowl and whisk to combine. Set aside.
Add diced bacon to a large skillet over med. high heat. Cook until crispy, 5-6 minutes. Then remove from pan to a paper towel lined plate. Reserve the bacon grease in the pan.
Add the tortellini to boiling water and cook according to package. Reserve 1 cup of the pasta water. Then drain the pasta.
Add the shallot and garlic to bacon dripping, and cook 1-2 minutes.
Working quickly add 2 Tbsp hot pasta water to egg mixture, whisking very quickly as you pour. This tempers the eggs so they do not scramble. Turn off the heat to the skillet. Add the tortellini then, working very quickly, add the tempered egg, tossing to combine as you add a little more. Pour in reserved pasta water a tablespoon at a time until it is creamy.
Season with salt and pepper and additional parmesan if desired. Enjoy!

Recipe Notes

This recipe was adapted from The Chunky Chef

Chicken Ceasar Salad

For a light dinner this salad is a great option.

Servings

Ingredients

1/2 ciabatta loaf sliced
2 boneless skinless chicken breast halved horizontally to make 4
1 Tbsp garlic powder
2 Tbsp parsley chopped
8 slices bacon chopped
2 eggs hard boiled, sliced
1 head romaine chopped
1 avocado sliced
1/2 cup parmesan shredded
2/3 cup greek yogurt
1 Tbsp olive oil
2 cloves garlic crushed
2 anchovy fillets finely chopped
1/2 lemon juiced
3 Tbsp parmesan shredded

Servings

Ingredients

1/2 ciabatta loaf sliced
2 boneless skinless chicken breast halved horizontally to make 4
1 Tbsp garlic powder
2 Tbsp parsley chopped
8 slices bacon chopped
2 eggs hard boiled, sliced
1 head romaine chopped
1 avocado sliced
1/2 cup parmesan shredded
2/3 cup greek yogurt
1 Tbsp olive oil
2 cloves garlic crushed
2 anchovy fillets finely chopped
1/2 lemon juiced
3 Tbsp parmesan shredded

Instructions

Preheat broiler to high. Place the bread slice on sheet pan, drizzle with olive oil and bake in the oven (on middle shelf) until crispy. Remove and set aside. While bread is grilling prepare chicken.
Rub the chicken with the garlic powder, parsley and salt. Heat a nonstick skillet with a drizzle of olive oil and fry chicken until golden on both sides, and cooked through. Remove to a plate. Add the bacon to the pan and fry until crispy
Combine they yogurt, olive oil, garlic, anchovies, lemon juice, and 3 Tbsp. parmesan in a small bowl. Whisk to combine. Add salt and pepper to your taste.
Combine lettuce with the chicken and bacon, eggs, avocado, 1/2 cup parmesan, and bread pieces (halved). Pour the dressing over and serve immediately.

Recipe Notes

Recipe adapted from Cafe Delites