Tortellini With Mushroom Carbonara Sauce

• 1 lb fresh tortellini
• 12 slices bacon, slices coarsely chopped
• 1 lb cremini mushroom, sliced
• 2 cups chopped onions
• 4 garlic cloves, minced
• 12 teaspoon dried sage
• 4 large egg yolks
• 1 cup whipping cream
• 23 cup freshly grated parmesan cheese

1. Cook tortellini in pot of boiling salted water to al dente.
2. Drain and reserve 1 cup of the cooking liquid.
3. Saute bacon in a large skillet over medium-high until crisp.
4. Pour off all but 3 tablespoons of the drippings.
5. Add mushrooms, onions, garlic and sage to skillet.
6. Saute until mushrooms are tender, about 8 minutes.
7. Add 1/2 cup of the reserved cooking liquid to skillet and bring to a boil.
8. Whisk egg yolks and cream to blend.
9. Add to mushroom mixture along with tortellini and 1/3 cup Parmesean cheese.
10. Toss until sauce thickens and coats tortellini, adding more cooking liquid to thin sauce if desired.
11. Season with salt and pepper, transfer to serving dish and sprinkle with remaining cheese.

fresh tortellini, bacon, cremini mushroom, onions, garlic, sage, egg yolks, whipping cream, parmesan cheese

Taken from www.food.com/recipe/tortellini-with-mushroom-carbonara-sauce-278997 (may not work)