In preparation for Thanksgiving, Sunday Funday has encouraged us to clean out the fridge.
My fridge typically has what I need for the week, fresh fruit/veg, and leftovers, so there’s not a lot of cleaning to be done. Unless, of course, I buy tortellini on an impulse because it’s on sale without having an actual plan for it. Then, it sits in the fridge for a week, getting ever closer to its expiration date. I could’ve tossed it in the freezer, but decided to take the clean out the fridge challenge to heart and use up that tortellini and some bacon that was also hanging out in the fridge with no purpose.
I ended up making a tortellini version of pasta carbonara, which was quick, simple, and absolutely delicious! It was a hit with the whole family and perfect for a busy weeknight.
Here are more easy recipes:
- Beef Vegetable Soup from A Day in the Life on the Farm
- Leftover Chocolate Cake & Chocolate Custard Cups - No Bake Dessert from Sneha's Recipe
- Tortellini Carbonara from Amy's Cooking Adventures
- Turkey Tetrazzini from Palatable Pastime
1 lb thick-cut bacon, diced
3 cloves garlic, minced
¾ cup grated parmesan cheese
Pepper, to taste
20 ounces cheese tortellini
Minced basil, optional
Cook the bacon until crisp. If the bacon is very fatty, drain off all except about 3 tablespoons of the drippings. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and set aside.
Whisk together the eggs and parmesan. Season with pepper, to taste.
Cook the tortellini to al dente in a large pot of water. Do not drain
Use a slotted spoon to scoop the hot tortellini to the skillet with the bacon. Toss to mix. Add the egg mixture and continue to toss until completely mixed. The residual heat from the pasta will cook the eggs into a silky smooth sauce. Serve immediately, topped with a sprinkling of basil, if desired.