- 3 cups spinach tortellini
- 3 egg yolks
- 4 cups heavy whipping cream
- 1 cup grated Parmesan cheese
- 1 pound bacon
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, in a medium bowl, mix egg yolks, cream and cheese.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Add tortellini and bacon to carbonara sauce; cook sauce over medium heat for 5 minutes, stirring constantly.