- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 4 rashers of shortcut bacon, chopped
- 300g swiss brown mushrooms, thinly sliced
- 300mL thickened cream
- 1/2 cup Perfect Italiano Parmesan, shaved
- 1/4 cup flat leaf parsley, finely chopped
- 375g pack Veal Tortellini
| - Cook the tortellini according to packet instructions. Drain into a colander and cover to stay warm. Set aside.
- Meanwhile, heat the oil in a large fry pan over a medium high heat. Add the onion and bacon, and fry for 5 minutes or until the bacon begins to brown and the onion softens.
- Add the mushrooms and continue to fry for 3-5 minutes or until the mushrooms start to turn golden.
- Reduce the heat to low and stir in the cream, chopped parsley, and 3/4 of the parmesan cheese. Simmer for a couple of minutes until the cheese has just melted. Season with salt and pepper.
- Add the cooked tortellini to the pan and stir well to coat the pasta.
- Serve and sprinkle over the remaining parmesan.
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