Name: Creamy Tortellini Carbonara Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 18 oz cheese-stuffed tortellini (or preferred filling); 2 large eggs; 1 cup grated Parmesan cheese (plus extra for garnish); 6 oz pancetta or bacon, diced; 2 cloves garlic, minced (optional); To taste freshly ground black pepper; To taste salt; 2 tbsp fresh parsley, chopped (optional)

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Introduction

This creamy tortellini carbonara is a quick and comforting Italian-inspired dish that combines cheese-filled pasta with a luscious sauce made from eggs, Parmesan, and crispy pancetta. It’s perfect for a satisfying weeknight meal that feels indulgent yet easy to prepare.

A close-up of a white bowl filled with creamy tortellini pasta covered in a thick light yellow cheese sauce. On top, small pieces of crispy brown bacon are scattered along with finely chopped green herbs and a sprinkle of grated white cheese and black pepper. The tortellini pasta rings are plump and glossy, piled in layers, showing the sauce coating each piece evenly, all set on a wooden table with a white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

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, for garnish, optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Before draining, reserve 1/4 cup of the pasta cooking water.
Step 2: In a medium bowl, whisk together the eggs and grated Parmesan cheese until smooth and well combined. Set aside.
Step 3: In a large skillet, cook the diced pancetta or bacon over medium heat until crispy, about 5 to 7 minutes. If using garlic, add it during the last minute of cooking for extra flavor. Remove the skillet from heat.
Step 4: Add the drained tortellini to the skillet with the pancetta. Pour the egg and cheese mixture over the pasta, stirring constantly to prevent the eggs from curdling. The residual heat will gently cook the sauce, making it creamy.
Step 5: Add reserved pasta water a tablespoon at a time, stirring until the sauce reaches your desired consistency.
Step 6: Season with freshly ground black pepper and salt to taste. Garnish with extra Parmesan and chopped fresh parsley if desired. Serve immediately.

Tips & Variations

Use pancetta for authentic flavor, but bacon or guanciale are excellent substitutes.
For a richer sauce, use a mix of Parmesan and Pecorino Romano cheese.
If you prefer, add sautéed mushrooms or peas for extra texture and color.
Be sure to stir constantly when adding the egg mixture to avoid scrambling the eggs.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or cream to restore the creamy texture. Avoid microwaving to prevent the sauce from curdling.

How to Serve

A close-up of creamy tortellini pasta in a white bowl with a thin dark rim, the pasta is covered in a smooth, pale yellow cheese sauce forming the base layer, with round tortellinis filled and folded, scattered with small crispy brown bacon bits on top, sprinkled with finely grated white cheese and chopped green herbs, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tortellini instead of fresh?

Yes, dried tortellini works well. Just adjust the cooking time according to the package instructions until al dente.

What can I do if my sauce starts to scramble?

Remove the pan from heat immediately and stir vigorously to cool down the eggs. Adding reserved pasta water gradually also helps create a smooth, creamy sauce without scrambling.