Creamy Tortellini With Bacon And Corn Food

CREAMY TORTELLINI WITH BACON AND CORN

Steps:

• Prepare a large pot of well-salted water to boil for the tortellini on high heat.
• In a large bowl, whisk together eggs and parmesan cheese. Set aside.
• Cut bacon into bite sized pieces, and cook until golden and crisp over medium high heat in a skillet. Remove bacon to drain on a paper towel, and add 1 tablespoon of butter to the skillet with the bacon drippings.
• Fry the fresh sage leaves in the butter and bacon drippings on medium heat, about one minute per side. Remove the crispy leaves from the skillet and place on the paper towel with the bacon.
• Add the corn and garlic to the remaining oil in the skillet, and cook on medium high heat for 2 minutes or until garlic is soft and fragrant. Turn the heat off.
• In the meantime, when the water is boiling, cook the tortellini for about 2 minutes, or according to directions. Then drain the pasta, reserving about 1/2 cup pasta water.
• Add the hot pasta to the bowl with the egg and parmesan, stirring vigorously to create a creamy carbonara sauce. Add a bit of pasta water to thin the sauce a tablespoon or two at a time, being careful to keep the pasta moving as you stir briskly so that the egg mixture will not scramble. I used about 1/4 cup of the reserved pasta water.
• Divide the creamy tortellini onto serving plates. Add the bacon and fried sage to the corn mixture and stir to crumble and combine. Top each plate of tortellini with the herbed bacon and corn. Add freshly ground pepper if desired. Enjoy right away!

TORTELLINI WITH CREAMED CORN AND BACON

Steps:

• Cook macaroni/tortellini in large pot of boiling water until tender, but still firm to bite.
• Preheat broiler.
• Butter a 13 x 9 casserole dish.
• Cook bacon in large skillet over medium-high heat until crisp.
• Transfer bacon to paper towel-lined plate to drain.
• Add mushrooms to the skillet (with bacon drippings).
• Sauteed until golden, about 6 minutes.
• Add shallots and garlic and saute about 5 minutes (until golden).
• Add macaroni, cream, and corn and toss until sauce coats macaroni, abut 3 minutes.
• Stir in 1/2 cup Parmesan cheese, parsley, and bacon.
• Transfer to baking dish.
• Sprinkle with cheddar cheese and remaining Parmesan cheese.
• Broil until brown, about 3 minutes (don't let burn).

TORTELLINI WITH CREAMY BACON SAUCE

Steps:

• ADD pasta to large pan of boiling water; Boil uncovered until just tender; Drain.
• HEAT oil in pan, add bacon; Cook, stirring until bacon is crisp; Add onions and tomatoes; Cook stirring until onions are just tender; Remove and reserve half the bacon mixture for serving.
• STIR cream, sour cream, water, cheese and basil into remaining bacon mixture in pan; Stir until heated through.
• COMBINE tortellini and cream mixture; Toss well; Serve sprinkled with reserved bacon mixture.

SKILLET TORTELLINI WITH CORN AND CRISPY ROSEMARY

Steps:

• Place the bacon, 4 of the rosemary sprigs and 1 tablespoon butter in a large (at least 12-inch) nonstick or well-seasoned cast-iron skillet. Set over medium-high. When sizzling, cook, stirring often, until the bacon is golden and the rosemary is crisp, 4 to 6 minutes. Turn off the heat and use a slotted spoon or fish spatula to transfer the bacon and rosemary to a paper towel-lined plate.
• Drain all but about 1/4 cup bacon fat from the skillet and add the tortellini, arranging it in a single layer. Set over medium heat and cook, without stirring, until browned underneath, 2 to 4 minutes. Add 1 1/2 cups water, the remaining rosemary sprig, 1 teaspoon salt and 1 teaspoon pepper. Stir to combine, scraping up browned bits from the skillet. Cover with a lid or baking sheet and cook until the pasta is tender, 3 to 5 minutes.
• Add the corn kernels, corn milk and remaining tablespoon of butter. Stir until the butter melts and glazes the pasta and the corn is warmed through, 1 to 2 minutes. Remove from heat and season to taste with salt and pepper.
• Divide pasta among 4 plates or bowls, then top with the bacon. Crumble the fried rosemary needles over the plates by rubbing them between your fingers. Eat right away.

TORTELLINI WITH PEAS AND BACON

Steps:

• Boil tortellini.
• While pasta is cooking, fry bacon till crispy.
• Remove bacon and drain bacon grease from pan except for one tablespoon.
• Cook onion in bacon grease till golden brown.
• Pour in heavy cream and cook till slightly thickened.
• Add cooked pasta,cheese ,peas and crumble in bacon.
• Salt and pepper to taste.
• Heat one minute and serve.
• Sprinkle with additional parmesan cheese if desired.

CREAMED CORN WITH BACON

Steps:

• In a large skillet, saute onion in butter for 3 minutes.
• Add corn; saute 1-2 minutes longer or until onion and corn are tender.
• Stir in the cream, broth, bacon, and pepper.
• Cook and stir for 5-7 minutes or until slightly thickened.
• Stir in cheese and parsley.