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.

Caprese Tortellini (A Simple Summer Dinner)

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Ok, so this Caprese Tortellini could be a simple dinner for just about any time of year, but it feels particularly fitting for summer alfresco dining. It also is just barely a recipe. Adjust the ratios as you see fit. Definitely enjoy it outside if you can!

Caprese Tortellini

Ingredients

  • 1 package of Tortellini (I like Four Cheese, personally)

  • 1 lb Sweet Italian Sausage Links*

  • Half a pint of Cherry Tomatoes

  • Container of Marinated Mozzarella Balls

  • Balsamic Glaze, for drizzling

  • Fresh Basil, thinly sliced, for serving*

Directions

  • Fill a large stock pot with water and bring to a boil. Cut the Italian Sausage into bite-sized chunks and cook in a skillet with a drizzle of oil until browned and cooked through. Meanwhile, cut cherry tomatoes in half and set aside in a bowl. If using, cut fresh basil and set aside as well.

  • As the sausage is nearly done, cook the tortellini according to package directions. Drain the tortellini and either put it back into your large pot or put it into a large bowl. Drain off the grease from the sausage and add to the bowl with the tortellini.

  • Add in the cherry tomatoes and marinated mozzarella balls, with the marinade. This serves as the ‘sauce’ and brings through the flavors from the marinating oil. Gently stir everything together and serve on plates or bowls. Top with fresh basil and drizzle with the balsamic glaze. Enjoy!

Notes

  • If you have a smaller package of tortellini, I would consider only using 3 of the links to keep the ratio of pasta to meat more balanced.

  • If you don’t have fresh basil, don’t worry! I liked it without any fresh basil added.

  • I will say, I did not care for this as leftovers. It did not reheat well, and I personally didn’t enjoy it cold. So keep that in mind as you decide how much to make.

Recipe adapted from Lately with Alexa.

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.

Spinach, Bacon, Gouda Quiche

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Quiche, if done right, is very satisfying and flavorful whether for breakfast, brunch, or dinner. This recipe for Spinach, Bacon, Gouda Quiche is one of those that does it right. It is packed with flavor and is hearty enough to keep you feeling full. It doesn't taste overly eggy like some quiches I have had. It also reheats well, should you end up with leftovers. We have it for dinner typically, but it is also a great option for a weekend breakfast or as part of a brunch spread. I highly recommend it to you.

Spinach, Bacon, Gouda Quiche

Ingredients

1 pie crust

6 bacon strips

1 tablespoon butter

1/2 of a yellow onion, diced

1 package frozen spinach

1 cup shredded gouda cheese

4 eggs

2 cups half-and-half

1/2 teaspoon salt

1/2 teaspoon pepper

Directions

Preheat oven to 350 degrees.

Lay out the crust in a deep dish pie pan*. Trim and flute the edges as desired.

*Note: The deep dish pan is very important, otherwise you won't have enough room for all of the contents of the quiche.

Cook bacon in a large skillet until crispy. Set aside on a plate with a paper towel until cool enough to touch.

Drain off the bacon grease from your skillet, and sauté the onion in butter for 2-3 minutes. Add the frozen spinach and cook until spinach is hot and well combined with the onion. Remove from heat and let cool slightly. 

Meanwhile, crumble the bacon into a medium or large bowl. Add the gouda cheese and mix well. Once the spinach-onion mixture has cooled a bit, add it to the bowl and mix well again. Spoon into the pie crust and distribute evenly. 

In a medium bowl, beat together the eggs, cream, salt, and pepper. Carefully pour into the pie crust.

Bake for 45-50 minutes, or until a knife inserted into the center comes out clean. Let stand for 10 minutes or so before serving.

These photos were taken by Emilie Szabo back in 2014 in our previous house. I had made this quiche as part of a spring brunch tabletop that she photographed for me. I love these images so much that I had to share them with this recipe, even though they are a bit old.