Description
Creamy Tortellini Carbonara Recipe (30-Minute) turns cheese stuffed tortellini into a silky, savory pasta with crisp bacon, Parmesan, eggs, and black pepper. It is rich, quick, and best served right away while the sauce is glossy.
Ingredients
- 18 oz tortellini, cheese stuffed or preferred filling
- 2 large eggs
- 1 cup Parmesan cheese, grated, plus extra for garnish
- 6 oz pancetta or bacon, diced
- 2 cloves garlic, minced, optional
- Black pepper, freshly ground, to taste
- Salt, to taste
- 2 tbsp fresh parsley, chopped, optional garnish
Instructions
- Cook the pancetta: Add the pancetta or bacon to a large skillet over medium heat. Cook for 5 to 7 minutes, stirring often, until browned and crisp.
- Add the garlic: Stir in the garlic, if using, and cook for 30 seconds until fragrant. Turn the heat to low if the garlic starts to brown too quickly.
- Whisk the sauce: In a medium bowl, whisk the eggs, Parmesan, and a generous amount of black pepper until smooth.
- Boil the tortellini: Cook the tortellini in salted boiling water according to the package directions until tender. Reserve 1 cup pasta water, then drain.
- Toss off the heat: Remove the skillet from the heat and add the hot tortellini to the pancetta. Pour in the egg mixture while tossing constantly, adding splashes of pasta water until the sauce turns creamy and coats the pasta.
- Finish and serve: Taste and season with salt and more black pepper. Serve warm with parsley and extra Parmesan.
Notes
Keep the skillet off the heat when adding the egg mixture so the sauce turns silky instead of scrambled. Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of water.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Cuisine: Italian American
Keywords: tortellini carbonara