This recipe for Tortellini Carbonara is one of the best Italian dishes I’ve ever made. It’s not a complicated dish (I can make it in 15 minutes) but the flavor is rich, and it’s so filling you don’t have to worry about a side dish.
- 1 pound tortellini
- 2 tablespoons extra-virgin olive oil
- 4 ounces prosciutto, chopped*
- 2 teaspoons garlic
- 1 tablespoon tomato paste
- 1/4 cup heavy cream
- 1 cup peas (uncooked)
- 2 tablespoons parsley
- 1/2 cup Parmesan cheese
In a large skillet over medium heat, saute the prosciutto in olive oil until crisp, 3-4 minutes. Add the garlic and tomato paste and cook for about 1 minute. Meanwhile, bring a large pot of salted water to a boil. Add the tortellini. Once the garlic and tomato is fragrant, add 1 cup of the water from the cooking pasta and simmer the sauce until it is reduced by about half, 3-4 minutes. Add the cream and simmer for 2-3 minutes or until slightly thickened.
About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until tender, 2-3 minutes. Drain the tortellini and peas and add to the skillet. Toss to coat with the sauce, and sprinkle the parsley and Parmesan cheese on top.