Rich Carbonara Tortellini - cooking recipe

Ingredients

100 g rashers streaky bacon, 4 rashers whole, remainder chopped
500 g button mushrooms, roughly chopped
1 None onion, peeled and finely chopped
200 g cream cheese
200 ml hot vegetable stock
20 g chopped parsley, plus extra leaves to garnish
500 g fresh tortellini

Preparation

In a dry non-stick skillet, cook the bacon slices for 5 mins or until crispy, turning once. Remove and keep warm. Add the chopped bacon to the skillet and cook, stirring occasionally, for 5 mins. Remove and set aside.
Add the mushrooms and onion to the skillet with the oil and and bacon fat and cook for approximately 4 mins. Stir through the cream cheese, stock, chopped parsley and chopped bacon. Cook for 1 min to heat through.
Meanwhile cook the tortellini according to the package directions. Drain and stir in the cream cheese sauce. Divide between 4 plates and garnish each serving with a slice of bacon and the parsley leaves.