Sunday, August 10, 2014


250 grams tortellini
8 strips of bacon
1 can of button mushrooms
2 tablespoons of butter
3 cloves of garlic minced
1 teaspoon of ground sage
1 1/2 teaspoon dried oregano
1 1/2 teaspoon dried basil
1 teaspoon dried thyme
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
50 grams Parmigiano Reggiano

Put about 1 liter (4 1/4 cups) of water into a saucepan and bring to a boil. Salt the water generously. Add the tortellini and let it cook for about 5 minutes or until it floats to the surface. Strain. Melt butter in a frying pan. Saute the garlic in the butter for 2 minutes. Add the mushrooms and stir fry for 4 minutes until just golden brown. Remove from heat. Cook the bacon in a large pan until crispy. When bacon is ready use tongs to get the bacon and drain on a paper towel. Roughly chop the bacon. Using the same pan of the bacon, do not throw the bacon fat. On low heat add the mushrooms in the bacon fat together with the chopped bacon. Add the tortellini. Add oregano, thyme, basil and sage. Add olive oil, and salt and pepper. Toss for 2 minutes. Add the parmesan and serve.

bacon recipe source: I Has The Munchies, November 19, 2012

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