Description
This Creamy Tortellini Carbonara is a decadent Italian-inspired pasta dish combining pillowy cheese tortellini with crispy pancetta, a rich sauce made from eggs, heavy cream, and Parmesan cheese, finished with fragrant garlic and fresh parsley. Ready in just 35 minutes, it’s a comforting meal perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Pasta
- 1 pound cheese tortellini
Meat and Aromatics
- 6 ounces pancetta or bacon, diced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
Sauce
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Freshly chopped parsley, for garnish
- Extra grated Parmesan, for serving
Instructions
- Cook Tortellini: Cook the cheese tortellini according to the package instructions in a large pot of salted boiling water. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the tortellini and set aside.
- Cook Pancetta: Heat olive oil in a large skillet over medium heat. Add the diced pancetta or bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to remove the pancetta and set aside, leaving the rendered fat in the skillet.
- Sauté Garlic: Add minced garlic to the skillet with pancetta drippings and sauté for about 1 minute until fragrant but not browned.
- Prepare Sauce: In a separate bowl, whisk together the eggs, heavy cream, and 1/2 cup grated Parmesan cheese until fully combined and smooth.
- Combine Ingredients: Lower the heat under the skillet to avoid scrambling eggs. Return the cooked tortellini and crispy pancetta to the skillet, stirring to combine with the garlic.
- Add Sauce: Slowly pour the egg and cream mixture over the tortellini while stirring constantly. Continue to stir gently as the sauce thickens, adding reserved pasta water a little at a time if needed to reach desired creamy consistency.
- Season: Add salt and freshly ground black pepper to taste. Keep stirring gently until the sauce fully coats the tortellini and becomes creamy.
- Finish and Garnish: Remove the skillet from heat. Sprinkle freshly chopped parsley and more grated Parmesan cheese over the top for garnish.
- Serve: Serve the creamy tortellini carbonara immediately while hot and luscious.
Notes
- Be sure to lower the heat before adding the egg mixture to avoid scrambling the eggs.
- Reserved pasta water is key to adjusting the sauce’s consistency and making it silky.
- Substitute pancetta with bacon if pancetta is not available.
- For a lighter version, you can use half-and-half instead of heavy cream but expect a less rich sauce.
- This recipe is best enjoyed immediately as the creamy sauce will thicken upon standing.
