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Tortellini Carbonara Recipe
Laura

Tortellini Carbonara

Creamy Tortellini Carbonara made with cheese tortellini, pancetta, parmesan, and eggs for a rich and comforting dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 20 ounces cheese tortellini fresh or refrigerated
  • 4 ounces pancetta or thick-cut bacon diced
  • 2 large eggs
  • 1 large egg yolk
  • 0.75 cup parmesan cheese finely grated
  • 0.5 teaspoon black pepper freshly ground
  • 1 small clove garlic finely minced
  • 2 tablespoons pasta water reserved
  • 2 tablespoons parsley chopped, optional

Equipment

  • Large pot
  • Skillet
  • Mixing bowl
  • Whisk
  • Tongs

Method
 

  1. Cook the tortellini in salted boiling water until tender, then reserve pasta water before draining.
  2. Brown the pancetta in a skillet over medium heat until crisp, then stir in the garlic briefly.
  3. Whisk the eggs, egg yolk, parmesan, and black pepper in a bowl until well combined.
  4. Toss the hot tortellini with the pancetta off the heat, then add the egg mixture and mix quickly.
  5. Adjust the sauce with reserved pasta water until creamy, then serve immediately with extra parmesan and pepper.

Notes

  • Take the pan off the heat before adding the egg mixture.
  • Add pasta water slowly to control the sauce texture.
  • Best served fresh for the creamiest result.