Italian Pasta Recipes - Torettlini and Chicken Carbonara (Tortellini e Pollo alla Carbonara) Recipe

Ingredients                     

• 15 ml/1 tbsp oil

• 1 onion, chopped

• 1 garlic clove, crushed

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 175 g/6 oz/1 1/2 cups cooked chicken, chopped

• 175 g/6 oz bacon, rinded and chopped

• 90 ml/6 tbsp dry white wine

• 350 g/12 oz tortellini

• 3 eggs

• 75 g/3 oz/3/4 cup Parmesan cheese, grated

• 15 ml/1 tbsp chopped fresh parsley

• Salt and freshly ground black pepper

• 120 ml/1/2 cup double (heavy) cream

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Method:

1. Heat the oil and fry (sauté) the onion and garlic until soft. Add the butter, chicken and the bacon. Fry until golden and pour in the wine.

2. Bring to the boil, lower the heat and simmer until the wine has evaporated.

3. Cook the pasta in boiling salted water for 8-10 minutes or until tender, but still firm. Rinse in hot water and drain.

4. Return to the pan. Beat the eggs with the cheese and parsley and season to taste.

5. Add to the pasta with the egg mixture then spoon in the bacon mixture.

6. Toss over a gentle heat for 30 seconds to cook the eggs. Stir in the cream and serve immediately.