Tortellini Carbonara

Prepare Your Ingredients
Wash and dry your produce.
Bring a medium pot of salted water to a boil.
Slice the shallot in half lengthwise, peel, and then thinly slice.
Roughly chop the spinach.
Use the flat side of your knife to smash down 2 garlic cloves.
Slice bacon into 1 inch pieces.

Boil the Tortellini
Add tortellini to the boiling water.
Boil for 7 minutes, stirring occasionally.
Add-in the corn, boil 2-4 minutes longer, until the tortellini is tender.
Drain tortellini and corn, return to pot and cover to keep warm.

Prep the Sauce
Crack the egg into a small mixing bowl.
Add the cream, mix in all but a pinch of the parmesan, and set aside.

Cook the Bacon & Shallots
Heat a medium non-stick pan over medium-high heat.
Add the shallots and bacon to the pan.
Cook mixing frequently until browned and fragrant; 3-5 minutes (adjust heat if needed to keep from burning).
Add the smashed garlic, cook 1 minute.
Drain excess fat from pan.
Add the spinach and tomatoes, cook for about 2 minutes, tossing frequently.
Add the tortellini and corn, tossing for about 1 minute.

Plating
Remove from heat, and add the parmesan/egg mixture immediately to pan.
Mix all together until consistency is thick and creamy.
Divide between your plates and top with the remaining parmesan. Enjoy!