Ingredients
- 1 package of tortellini
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of black pepper
- 1/4 cup of white wine
- 3/4 cup of heavy cream
- 1/4 cup of freshly grated Parmesan cheese
- 2 tablespoons of freshly chopped parsley
Directions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Add the oregano, black pepper and white wine. Simmer until the wine is reduced by half, about 2 minutes.
- Stir in the heavy cream and bring to a simmer. Simmer until the sauce has reduced and thickened, about 3 minutes.
- Add the Parmesan cheese and parsley and season with salt and pepper, to taste.
- Drain the tortellini, reserving 1/4 cup of the cooking liquid. Add the tortellini to the skillet with the sauce and stir to combine. If the sauce is too thick, add the reserved cooking liquid to thin it out.
- Serve the tortellini carbonara warm, garnished with additional Parmesan cheese and parsley, if desired.
Interesting Facts
- Tortellini is an Italian stuffed pasta usually served in broths or with sauces.
- Carbonara is a classic Italian dish made with egg, cheese, and bacon.
- Heavy cream is a thick, high-fat cream used to make rich sauces and soups.
- Parmesan cheese is a hard, salty cheese made from cow’s milk.
