Step 1

Cook the tortellini in a large saucepan of boiling water following packet directions. Drain. Set aside.

Step 2

Meanwhile, heat olive oil in a large frying pan over medium-high heat.

Step 3

Add the finely chopped brown onion and chopped bacon. Cook, stirring often, for 5 minutes or until the bacon is golden. Do not over cook the onion, they should be meltingly soft not overly brown.

Step 4

Add the sliced Swiss brown mushrooms. Cook, stirring, for 3-5 minutes or until the mushrooms start to soften. Swiss brown mushrooms have a firmer texture than button mushrooms, with less moisture content, so they hold their shape well when cooked. The flavour is deeper and earthier than white mushrooms.

Step 5

Reduce the heat to low. Grate ½ a cup of Perfect Italiano™ Parmesan cheese. This parmesan has a sharp, bold flavour, perfect to give Carbonara sauce or any pasta sauce a rich flavour. Whisk egg yolks with the cream, then stir in the parsley and three quarters of the Perfect Italiano™ Parmesan. Add this mixture to the pan and simmer for 2 minutes or until cheese is just melted.

Step 6

Add the creamy sauce to your tortellini and garnish with the remaining Perfect Italiano™ Parmesan cheese.