Bacon and Egg Tortellini
Are filled pastas still good at room temperature? This recipe proves that they are; if you donâ€™t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.
2 slices bacon
2 large eggs
6 ounces cheese tortellini
1 tablespoon finely chopped fresh chives
Freshly ground black pepper
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Cook bacon over medium heat in a large skillet, turning once, until crisp, 5â€“7 minutes. Transfer bacon to paper towels to drain; reserve 2 Tbsp. bacon fat, then wipe out skillet. Let bacon cool, then break into small pieces.
Cover eggs (older eggs will be easier to peel) with cold water in a medium heavy saucepan. Bring to a boil, then immediately cover and remove pan from heat. Let stand 7 minutes (this yields a hard-boiled egg with a jammy yolk; if you like your eggs more cooked, increase cooking time by 2â€“3 minutes). Transfer eggs to a large bowl of ice water. Peel eggs, then slice into half moons.
Cook tortellini in a large pot of boiling salted water until al dente; drain and transfer to a medium bowl. Add reserved bacon, bacon fat, eggs, and chives. Season with salt and pepper and toss gently to combine.
Do Ahead: Hard-boiled eggs can be made up to 4 days ahead. Cover and chill.
Courtesy Bon Appétit
#bacon, #egg, #pasta, #kjensifyme,
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