Tortellini, Peas, and Bacon with Carbonara Sauce

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This is such an easy meal that everyone likes. You can’t go wrong with pasta in a creamy sauce topped with bacon. I hope you give it a try!

Tortellini, Peas, and Bacon with Carbonara Sauce

Ingredients

  • 3 slices of ham (or Canadian Bacon)

  • 5 strips of bacon

  • Package of Tortellini (or Spaghetti Noodles work too)

  • 1 cup frozen peas

  • 2 large egg yolks

  • 1/2 cup heavy cream (half and half would also work if you only have that; milk will be too thin.)

  • 1 cup Parmesan cheese

  • 1/2 cup water reserved from your pasta water

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Directions

  • Start a large pot of water boiling for your pasta.

  • Cook bacon in a skillet. While that’s cooking, dice up your ham slices. Once cooked and crispy, remove the bacon strips to a paper towel lined plate. Then, toss in the ham pieces and let them cook for a few minutes, until they are warmed and a touch crispy. Remove those to the paper towel lined plate with the bacon. Once cooled, cut the bacon into small strips and mix together with the ham.

  • In a medium bowl, whisk together the egg yolks, cream, Parmesan cheese, salt, and pepper. Set aside.

  • Cook the pasta according to package directions. If you are using tortellini, add the peas and cook for 2 minutes, then add the tortellini. If you are using spaghetti noodles, add those first and when there are 4 minutes or so left, toss in the peas.

  • Set aside 1/2 cup of pasta water, then drain the pasta/peas in a colander. Return to the pot.

  • Add the egg/cream/cheese mixture to the pasta in the pot and pour in the reserved pasta water. Cook over low heat, tossing gently, until the sauce is thickened and coats the pasta.

  • Add in the bacon and ham and toss gently to mix. Serve immediately.

Mexican Bow Tie Pasta

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When we got married, Dylan’s aunt gave him a cookbook called Recipes to the Rescue. We were intrigued by one of the recipes called Mexican Bow Ties, and we’ve been making it ever since. It’s a pretty quick meal, which works great for weeknights.

Mexican Bow Ties

Ingredients

  • 1 pound of chicken breasts or chicken tenderloins (and olive oil for cooking)

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon garlic powder

  • 12 oz box of bow tie pasta

  • 1 - 15 oz can of black beans, rinsed and drained

  • 1 - 15 oz can of sweet corn, drained

  • 1 cup frozen peas

  • 2 tablespoons butter

  • 1 cup shredded cheddar cheese

  • 1 - 16 oz jar of salsa

  • For serving:

    • Sour Cream

    • Fresh Cilantro

    • Avocado or Guacamole (optional)

Directions

  • Brown chicken in a skillet with a guzzle of oil. Halfway through cooking, sprinkle the chicken with the onion powder and garlic powder and continue cooking.

  • Cook pasta according to package directions. Add the peas and corn during the last 5 minutes of cooking. Drain well and return to pan.

  • Toss pasta mixture with the butter. Then add in the cheese and stir well until it’s melted. Add the salsa and black beans and mix well again.

  • Serve with dollops of sour cream and top with cilantro. I also like to add fresh avocado or guacamole on top.


Recipe adapted from the book Recipes to the Rescue.