In the Kitchen: Tri-Color Tortellini Carbonara

In the Kitchen
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Chef David Ashworth from Parma Ristorante stopped by “The Rhode Show” on Friday morning to share this delicious dish. Parma was also the featured Rhody Deal of the day!

  • 1.5 lb tricolor tortellini
  • 1 pint of heavy cream
  • 1/2 cup white wine
  • 1 cup pancetta
  • 2.5 cups of english green peas
  • 2 tbsp butter
  • 2 handfuls of grated cheese
  • 3 eggs
  1. On medium high heat in a sauté pan, sauté butter, pancetta and peas.
  2. When butter starts turning golden brown, add white wine and heavy cream.
  3. Let simmer for two minutes on low.
  4. In a side dish, scramble up three eggs.
  5. Slowly add eggs and cheese and mix with pasta.
  6. Toss, serve and garnish with fresh grated cheese.

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