Start drooling over this cheesy pasta dish - WFSB 3 Connecticut

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Start drooling over this cheesy pasta dish

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It's Prince Spaghetti Day on Better and here to teach us a delicious pasta dish is Gary Syc. He is the Executive Chef at the Courtyard by Marriott in Cromwell. 

And if you are looking for something to do this New Year's Eve, you can join the party at the Courtyard by Marriott. For more information on their New Year's Eve package, just give them a call at 860-635-1001.

Baked Tortellini Carbonara:

1 lb. fresh cheese tortellini
½ lb. fresh pancetta small diced
4 eggs yolks beaten
1 ½ cups heavy cream
1 cup fresh spring peas
1 oz. small diced onion
1 tsp fresh minced garlic
2oz white wine
¾  cup Pecorino Romano cheese
½ cup fresh gruyere cheese
½ cup shredded mozzarella
Cracked black pepper, to taste

Bring about 6 quarts of generously salted water (it should taste like the ocean) to a boil. Add the tortellini and cook for 5 to 6 minutes or until al dente. When the pasta is done, reserve 1/2 cup of the water, then drain.

While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta and sauté for about 3 minutes, or until the meat is crispy and golden and has rendered its fat. Remove pancetta from pan.  Cook onions and garlic for 2 minutes in pancetta fat until translucent and fragrant.  Add cooked pancetta along with the spring peas back in pan.  Remove from heat.  

In a small bowl whisk the egg yolks, cream, wine, and the Pecorino Romano until well-combined.

Return the pan to medium heat, and add half of the reserved pasta water to the pan. Toss in the tortellini and agitate the pan over the heat for a few seconds until the bubbling subsides. Much of the water will evaporate.

Remove the pan from the heat and add the egg mixture while stirring very quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.

Take all contents from pan and transfer to baking dish and top with the mozzarella & gruyere.  Bake for about 12 minutes or until top is bubbly & golden brown.

Season liberally with freshly cracked black pepper. Garnish with fresh parsley.  

Serve with fresh garden salad & crusty bread.