- 2 eggs
- 1/4 cup freshly grated Parmesan cheese
- 5 strips bacon (I used center cut)
- 1 tablespoon butter
- 8 fresh sage leaves
- 1 cup corn kernels (fresh off the cob if you can)
- 2 cloves garlic, minced
- 1.5 lb package fresh cheese tortellini
- freshly ground pepper
- 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!
- Serving Size: 1 Serving
- Calories: 717
- Sugar: 3.4g
- Sodium: 1105mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 10.6g
- Trans Fat: 0.2g
- Carbohydrates: 90g
- Fiber: 4.3g
- Protein: 34g
- Cholesterol: 192mg