By Brian Weavel, Anna’s Pizza & Pasta, Winnabego, Illinois
At Anna’s, we don’t do a traditional carbonara. This is our twist on the original. Give it a try. I hope you like it! Watch my how-to video on this dish.
3 ounces baby spinach
2 ounces Romano cheese
2 ounces extra-virgin olive oil
1 tablespoon unsalted butter
3 ounces finely chopped bacon
2 cups cheese tortellini
4 large cloves of garlic
Pinch of black pepper
In a medium sauté pan, add the oil and butter at a low heat. Mince or finely chop the garlic and add to the oil and butter. Meanwhile, boil the cheese tortellini until cooked, then drain. Do not overcook the garlic because it will become bitter. When you are almost finished sautéing the garlic, add the Romano cheese and bacon. Right before removing from heat, add the baby spinach. Add the cheese tortellini and mix. Finish with a pinch of black pepper, plate the pasta and serve.