![\"\"](\"https:\/\/www.azuse.cloud\/wp-content\/uploads\/2020\/09\/tort-carb.jpg\")
\nHeart Attack In A Bowl<\/p>\n
\nHeart Attack In A Bowl<\/p>\n
What’s not to like?<\/p>\n
You’ll Need:<\/strong> You’ll Do:<\/strong> Tip: Traditional carbonara tends to have egg in the sauce. Try halving the cream and tempering two whisked eggs into your sauce for added protein. Temper your eggs by adding a small amount of the hot mixture to the whisked egg before adding it all back to the pan. Be sure to do this after removing pan from the heat to keep your eggs from scrambling.<\/p>\n Hat tip to Taste of Home<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"
\n1 package (9 ounces) refrigerated cheese tortellini
\n8 bacon strips, chopped
\n1 cup heavy whipping cream
\n1\/2 cup grated Parmesan cheese
\n1\/2 cup chopped fresh parsley<\/p>\n
\n1) Cook tortellini according to package directions; drain.
\n2) Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings.
\n3) In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately.<\/p>\n