Tortellini Carbonara
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Tortellini Carbonara
Category
Potatoes, Pastas and Grains
Prep Time
20 minutes
Cook Time
20 minutes

Ingredients
Ingredients
- 4 slices prosciutto, chopped
- 2 tablespoons Fustini's Garlic olive oil
- 3 ears of corn sliced from the cob
- kosher salt and pepper
- 3 large eggs
- 1 ½ cups freshly grated parmesan cheese, plus more for sprinkling
- 12 ounces dry or frozen tortellini
- 1 cup reserved starchy pasta water
- 2 garlic cloves, minced
- ⅓ cup chopped fresh basil
- 3 tablespoons chopped fresh chives
Directions
- Heat a large nonstick skillet over medium heat and add prosciutto. Cook until crispy and remove from pan. Leaving any residual grease from the prosciutto. Meanwhile, bring a pot of salted water to a boil.
- In a bowl, whisk together the eggs and parmesan cheese until completely combined. It will be thick. Add a few cracks of black pepper and stir. Boil your tortellini. It will only take 3 to 5 minutes. Be sure to reserve 1 cup of pasta water. Once reserved, drain the tortellini.
- Heat the skillet with olive oil over medium-low heat. Add the garlic cloves. As soon as you drain the tortellini, add it to the skillet and toss it with olive oil and garlic. You want it all coated.
- Turn the heat off under the skillet. Add the egg mixture and immediately begin stirring with a spatula or wooden spoon to create a creamy sauce. You want to stir quickly but gently. Stir for at least 2 minutes, so the eggs don&rsquo,t scramble and a sauce coats the tortellini. Whisk in ½, cup of the reserved pasta water and stir until the sauce comes together.
- Stir in the corn kernels and the crispy prosciutto. Season with salt and pepper. Garnish with fresh basil, chives and more parmesan cheese. Serve immediately!
Recipe Note
Substitute your favorite herb-infused olive oil. Add in additional veggies from your summer garden. Adapted from howsweeteats.com