Description
This Creamy Tortellini Carbonara Recipe (30-Minute) is rich, silky, and packed with smoky pancetta or bacon. Cheese tortellini gets tossed with eggs, Parmesan, black pepper, and hot pasta water for a fast creamy dinner.
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
- 1 cup reserved pasta water, as needed
- Black pepper, freshly ground, to taste
- Salt, to taste
- 2 tbsp fresh parsley, chopped, optional garnish
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until tender, then reserve 1 cup pasta water before draining.
- Whisk the sauce: In a bowl, whisk the eggs, Parmesan cheese, and plenty of black pepper until smooth and thick.
- Crisp the pancetta: Cook the pancetta or bacon in a large skillet over medium heat for 5 to 7 minutes, until browned and crisp. Stir in the garlic for 30 seconds if using.
- Toss off heat: Turn off the heat, add the drained tortellini, and toss with the pan drippings. Add ¼ cup reserved pasta water to help everything loosen.
- Make it creamy: Pour in the egg mixture while tossing constantly. Add more pasta water a splash at a time until the sauce turns glossy and coats the tortellini.
- Finish and serve: Taste before adding more salt. Top with extra Parmesan cheese, fresh parsley, and more black pepper while hot.
Notes
Keep the skillet off the heat when adding the egg mixture so the sauce stays silky instead of scrambling. Leftovers keep in the fridge for up to 3 days and reheat best in a skillet with a splash of water.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Cuisine: Italian American
Keywords: tortellini carbonara