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Tortellini Carbonara (You Asked For It, You Got It)

April 2, 2013


Erin Schrader

Several of you asked yesterday for this recipe so I figured there is no time like the present it offer it up to all of you. I am not sure if you have ever been to Buca Di Beppo’s but I have a mild obsession with their tortellini. In an “Oh my gosh–Easter is tomorrow and I haven’t even thought about what I am making yet” panic, I turned to Google and searched “Buca Di Beppo’s tortellini recipe”. How I thought to do this I am not really sure, but oh how happy I am that I did. This dish is absolutely delicious if you enjoy anything that involves pasta, cheese, ham, and more cheese. It may not be the healthiest meals of sorts but that’s why it tastes as good as it does. Flavor wins. Sorry healthy people. Without further ado, I present you this life changing recipe. 
(this recipe serves 8-10 so you may want to halve everything if it’s for a smaller group)

1/2 pound cooked ham (chopped) 
4 cups half and half
1 1/2 cups Parmesan cheese
2 bags frozen cheese tortellini
1/4 cup chopped onion
1 1/2 cups green peas
2 tablespoons butter
salt and pepper to taste
1. Melt the butter in a skillet with ham and onion. Saute for 5 minutes or so. 
2. Pour in the half and half while also stirring in the Parmesan cheese. You will want to stir frequently while the cheese melts. Bring sauce to a boil and allow it to thicken (this may take 20 minutes or so to develop a nice thick sauce). You may add some salt and pepper to the sauce while it thickens. Set sauce aside. 
3. Boil water in a separate pot and cook tortellini according to the package (around 5 minutes or so). The last minute or two pour in your peas and allow them to cook with the tortellini. Drain water. 
4. Pour the sauce over the pasta and mix all together. You may serve after this point. I poured mine into a buttered casserole dish, sprinkled Parmesan cheese on top, and put in the oven for 10 minutes or so at 350. You could also garnish with fresh parsley if you do desired. 
5. Enjoy 🙂 

I served mine with fresh asparagus and spinach and artichoke bread. For the bread I bought a french loaf, sliced it in half, and then topped the bread with TGI Fridays spinach and artichoke dip (it comes in the frozen boxes–just microwave the dip first according to the package). After spreading it over the bread I baked it for 20 minutes or so at 350. Very simple and delicious!  
And this concludes cooking with Erin. 
See you tomorrow 5 pounds heavier and 20 times happier (typical side effects of cheese). 
ps. If you do make this, you better tag me on Instagram with your photo of it (@livinginyellow)…mama needs to see your creation. 
Today’s featured sponsor is Cammie from Polka Dotted Peony

Cammie is the happy go lucky beauty behind her beautiful little space on the internet. I always ask my sponsors to share a few things about them..I love what Cammie had to say. “Life is abundant, I love to share and highlight the best things in life.” What a great outlook to have for a blog, amen? Cammie is one talented lady (love her recipes) who shows off how to put together non fussy baby showers, vlogs with her sister, and  puts on amazing (amazing) events for teens <–seriously read that. She is such a great inspiration and somebody who makes a huge impact on people both online and offline. Go get to know Cammie better..
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