Description
This Tortellini Carbonara is a creamy, cheesy twist on the classic Italian dish! Tender cheese-filled tortellini is tossed in a rich Parmesan-egg sauce with crispy pancetta or bacon, creating a luxurious, indulgent meal in just 20 minutes.
Ingredients
Units
Scale
For the Pasta:
- 20 oz (550g) cheese tortellini (fresh or refrigerated for best texture)
- 1 teaspoon salt (for boiling water)
For the Carbonara Sauce:
- 4 oz (115g) pancetta or bacon (diced)
- 2 cloves garlic (minced, optional but flavorful)
- 2 large egg yolks
- 1 large whole egg
- 3/4 cup (75g) grated Parmesan cheese (or Pecorino Romano)
- 1/2 teaspoon black pepper (freshly cracked for best flavor)
- 1/4 cup reserved pasta water (adjust as needed for creaminess)
For Garnish (Optional):
- Extra Parmesan cheese
- Freshly chopped parsley
- Extra cracked black pepper
Instructions
1. Cook the Tortellini
- Bring a large pot of salted water to a boil.
- Cook tortellini according to package instructions until al dente.
- Reserve ¼ cup pasta water, then drain and set aside.
2. Prepare the Carbonara Sauce
- In a small bowl, whisk together egg yolks, whole egg, Parmesan, and black pepper. Set aside.
3. Cook the Pancetta (or Bacon)
- In a large skillet, cook pancetta or bacon over medium heat until crispy (5-7 minutes).
- (Optional) Stir in garlic and cook for 30 seconds until fragrant.
- Remove from heat to cool slightly.
4. Toss the Tortellini in the Sauce
- Add the hot drained tortellini to the skillet with the pancetta.
- Slowly pour in the egg-Parmesan mixture, stirring quickly to coat the pasta without scrambling the eggs.
- If needed, add reserved pasta water a tablespoon at a time until the sauce reaches a creamy consistency.
5. Serve & Enjoy!
- Plate immediately and garnish with extra Parmesan, parsley, and cracked black pepper.
- Serve warm with garlic bread or a crisp salad!
Notes
- Authentic Carbonara uses no cream—the eggs and Parmesan create the creamy texture.
- Want extra richness? Use half Pecorino Romano cheese for a stronger, tangy flavor.
- Make it vegetarian? Use mushrooms or sun-dried tomatoes instead of pancetta.