Tortellini Alla Carbonara

• 1/4 lb bacon or pancetta
• 1 small red onion, diced
• 4 cloves garlic, minced
• 1 Tbsp olive oil
• 1 pkg (20 oz) refrigerated cheese tortellini
• chopped parsley to taste
• 1 cup fresh basil, chopped
• 3/4 cup light cream
• 1 1/2 cups white wine (we use chicken broth with a little vinegar)
• 1 cup grated parmesan cheese
• 1 egg lightly beaten
• sliced grape tomatoes (optional)

Fill a large stock pot with water and begin heating. Meanwhile, dice the bacon and place in a skillet heated to medium high. Add red onion and saute until cooked through, adding garlic at the end of the cooking time.

When bacon is cooked through, add pasta to boiling water and cook according to package directions. Pasta will float to the surface when done.

While pasta is cooking, add parsley, basil, wine, and a little cream to bacon mixture. Simmer to reduce slightly, stirring constantly. Add 1 lightly beaten egg, stirring constantly. Add grated cheese and drained pasta. Toss until the egg is set. Serve hot, garnish with sliced grape tomatoes if desired, along with additional parmesan cheese.