Name: Creamy Tortellini Carbonara Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
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); To taste Black Pepper (freshly ground); To taste Salt; 2 tbsp Fresh Parsley (chopped, for garnish, optional)

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Introduction

Creamy Tortellini Carbonara is a delicious twist on the classic Italian carbonara, using cheese-filled tortellini for a rich and comforting meal. This easy recipe combines crispy pancetta, a silky egg and parmesan sauce, and freshly ground black pepper for a satisfying dinner any night of the week.

A white bowl filled with tortellini pasta coated in a creamy sauce with small pieces of crispy bacon scattered on top. The pasta is light yellow with delicate folds, and the sauce has a smooth, slightly glossy texture. Beside the bowl, there is a clear glass of sparkling wine, and the background features a white marbled surface. The scene is bright and clean, emphasizing the warm colors of the dish. 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 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 5-7 minutes. If using garlic, add it during the last minute of cooking for extra flavor, then 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. Use the reserved pasta water, adding a tablespoon at a time, until the sauce reaches a creamy consistency.
Step 5: Season with freshly ground black pepper and salt to taste. Garnish with extra parmesan and fresh parsley if desired. Serve immediately and enjoy!

Tips & Variations

For a richer sauce, use a mix of parmesan and pecorino cheeses.
Try turkey bacon as a leaner alternative to pancetta or traditional bacon.
Add a pinch of red pepper flakes for a subtle kick.
Use fresh tortellini if available for a more tender texture.

Storage

Store leftover tortellini carbonara in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat or in the microwave with a splash of water to help restore creaminess. Avoid overheating to prevent the eggs from scrambling.

How to Serve

The image shows a white bowl filled with tortellini pasta mixed with small pieces of pink ham and green herbs, topped with fresh green basil leaves. The tortellini is creamy and slightly shiny, with a few black pepper specks visible on top. The bowl is placed on a white marbled surface, next to a light-colored cloth napkin and a silver fork. In the background, there are fresh green basil leaves in soft focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this recipe?

Yes, frozen tortellini works great. Just be sure to cook it according to package instructions until al dente and reserve some pasta water before draining.

How do I prevent the eggs from scrambling in the sauce?

Stir the sauce continuously off the heat as you add the egg and cheese mixture, using the residual heat to gently thicken the sauce. Adding reserved pasta water gradually also helps achieve a smooth, creamy texture without scrambling.