Ingredients
- 2 pkgs (9 oz ea) refrigerated cheese tortellini
- 1 tsp olive oil
- 1 1/2 cups already chopped cooked ham
- 1 1/2 cups half and half
- 1/2 cup Grated Parmesan cheese
- 2 eggs
- 1/4 tsp black pepper
Preparation
Step 1
Place 3 quarts of water in a 4 1/2 qt soup pot or dutch oven. Cover and place over high heat and bring to a boil. Add tortellini and cook according to pkg instructions (5-6 minutes). When done, drain well and set aside.
Meanwhile, heat oil in an extra deep 12" nonstick skillet over medium heat. Add chopped ham; cook for 1-2 minutes to heat through. Add half and half, stir well and continue to heat.
In a small bowl, combine Parmesan cheese and both eggs. Beat well to combine. Slowly stir the egg mixture into the cream mixture; continue to stir and cook, just until mixture begins to thicken, about 2-3 minutes. Remove skillet from heat.
Add cooked & drained pasta to the sauce in the skillet; return skillet to medium-low heat to heat pasta through and finish thickening the sauce, stirring and tossing the pasta and sauce. Season with black pepper. Serve immediately.