Cheese-filled tortellini in a parmesan-romano sauce, topped with crisp bacon pieces. My version of Creamy Tortellini Carbonara is so good all I have left to say is – Buon Apetito!
Think of those yummy creamy Italian sauces made with lots of love, and that’s what you get here with my Creamy Tortellini Carbonara. But no heavy cream, and I love that. 
This sauce is like so many wonderful sauces you’ve had before, but at the same time it’s something just a little different.
I tell you guys all the time, I tell it like it is, so here it is. On one of several days in a row with a -25 windchill, it was just too cold to go to the grocery store. Okay, okay, I just didn’t want to go out again into the tundra.
So, I made a sauce I knew they would love. Something warm, a little heavier but not too rich, plus I know what they like.
I knew I hit the mark when my youngest asked me if I made this!? He does that all the time when he really likes something. Who made this? No, really who made this? Is what he usually says. Or did you make this? That one always makes me chuckle.
Of course I realize this isn’t a true carbonara sauce, but I’m not claiming it is. I prefer to think of it as a coming together of sauces, like a partnership.
Sometimes I add chopped garlic, or garlic powder, don’t use garlic salt. Make it however you want to and everyone will be happy.
This dish is quick, easy, and absolutely delicious!
My Creamy Tortellini Carbonara is wonderful served with a salad, and some fresh yummy Italian bread, or garlic bread.
Buon Appetito!
Creamy Tortellini Carbonara
Cheese-filled tortellini in a parmesan-romano sauce, topped with crisp bacon pieces. My version of Creamy Tortellini Carbonara is so good all I have left to say is – Buon Apetito!
Ingredients: 
2 packages (9 ounces) refrigerated Tortellini
8 bacon strips, cooked and cut into 1/2-inch pieces
1 1/2 cups whole milk
1/2 cup chicken stock, or you can use water
4 tablespoons flour
1/4 cup chopped fresh parsley, or desired amount of dried parsley, plus more for garnish
3/4 cup grated Parmesan & Romano cheese blend, plus more for garnish
Freshly ground pepper
Directions:
1. Cook tortellini according to package directions. Combine milk and stock or water in medium bowl, allowing milk to come to room temperature. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 tablespoons of drippings in skillet. Drain bacon on paper towels. Cut into 1/2-inch pieces, or crumble with hands.
2. Check bowl with milk, your milk should be room temperature. Whisk 4 tablespoons flour into milk & water/stock. Make sure you don’t have any lumps. To pan with bacon drippings add half of cooked bacon, milk mixture, parsley, and grated cheese; cook over medium heat until heated through.
3. Drain tortellini; toss with cream sauce. Garnish with the other half of the bacon, dried parsley, cheese, and fresh ground pepper; if desired. Serve immediately.
Servings: 4-6 (depends on if Tortellini is being served as a main course, or a side dish).
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