Pasta with Peas and Bacon

• 1 pound cheese filled tortellini
• 3 ounces fresh bacon, julienned (about 1/4 cup)
• 2 tablespoons chopped onions
• 6 ounces heavy cream
• 1/2 cup fresh peas (blanched), or 4 ounces frozen peas
• 2 tablespoons freshly grated Parmesan
• Salt and black pepper
• Chopped parsley, recipe follows

1. Place tortellini in the pot of boiling water.
2. In a large skillet, cook the bacon until crispy.
3. Remove bacon with a slotted spoon, place on a paper towel to drain.
4. Pour out all the bacon grease except for 1 tablespoon.
5. In the same skillet place the onion and cook for 2 minutes, or until golden.
6. Pour in the cream, and reduce until lightly thickened.
7. Remove the pasta from the water when it is al dente, about 8 minutes.
8. Drain and add the pasta to the cream mixture.
9. Add bacon back to the pan along with the peas and cheese.
10. Reduce for 1 minute.
11. Toss and adjust the seasonings.
12. Spoon into a large pasta bowl and serve.
13. Garnish with additional grated Parmesan and chopped parsley, if desired.

tortellini, bacon, onions, heavy cream, fresh peas, salt, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/pasta-with-peas-and-bacon-recipe.html (may not work)