Description
This Creamy Tortellini Carbonara recipe brings a rich and comforting Italian classic to your table using cheese-stuffed tortellini, crispy pancetta or bacon, and a luscious egg and parmesan sauce. Easy to prepare on the stovetop, this dish delivers a silky, flavorful experience perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 18 oz Tortellini (cheese-stuffed or preferred filling)
Sauce
- 2 large Eggs
- 1 cup Parmesan Cheese (grated, plus extra for garnish)
Meat and Aromatics
- 6 oz Pancetta or Bacon (diced)
- 2 cloves Garlic (minced, optional)
Seasoning and Garnish
- To taste Black Pepper (freshly ground)
- To taste Salt
- 2 tbsp Fresh Parsley (chopped, for garnish, optional)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package instructions until al dente. Before draining, remember to reserve 1/4 cup of the pasta cooking water to help adjust the sauce consistency later.
- Prepare the Sauce Mixture: In a medium bowl, whisk together the eggs and grated parmesan cheese until the mixture is smooth and well combined. Set this aside while you prepare the pancetta to allow flavors to meld.
- Cook the Pancetta or Bacon: Heat a large skillet over medium heat and cook the diced pancetta or bacon until it is crispy and golden, about 5 to 7 minutes. If using, add minced garlic during the last minute to infuse additional flavor. Remove the skillet from the heat to prevent overcooking.
- Combine Pasta and Sauce: Add the drained tortellini directly into the skillet with the pancetta. Pour the egg and cheese mixture over the pasta, stirring constantly and vigorously to prevent the eggs from scrambling. The residual heat will gently cook the eggs and create a creamy, smooth carbonara sauce. Gradually stir in the reserved pasta water, one tablespoon at a time, until the sauce reaches your preferred consistency.
- Season and Serve: Season with freshly ground black pepper to taste, and add salt if necessary. Garnish with extra parmesan cheese and chopped fresh parsley if desired. Serve immediately while hot and creamy for the best experience.
Notes
- Using fresh tortellini enhances the texture and flavor, but frozen works well too.
- Be sure to stir the pasta and egg mixture quickly off the heat to avoid curdling.
- Reserve pasta water is key to achieving a creamy sauce and adjusting thickness.
- For a smokier flavor, use pancetta instead of bacon.
- Freshly grated parmesan yields superior texture and taste compared to pre-grated.
- This dish is best enjoyed immediately; the sauce thickens as it cools.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: tortellini carbonara, creamy pasta, pancetta recipe, Italian pasta dish, quick dinner recipes
