Description
This Creamy Tortellini Carbonara recipe offers a rich and satisfying twist on the classic Italian carbonara, featuring tender cheese tortellini coated in a luscious sauce made from eggs, cream, and two kinds of cheese. Crisp pancetta and aromatic garlic add depth and texture, while fresh parsley brings brightness to every bite. Ready in just 35 minutes, this dish is perfect for a comforting weeknight dinner or special occasion.
Ingredients
Scale
For the Tortellini and Sauce
- 1 pound fresh or dried cheese tortellini
- 2 large eggs
- 2 large egg yolks
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- 1/2 cup grated Pecorino Romano cheese, plus more for serving
- 1/4 teaspoon freshly ground black pepper, plus more for serving
- Salt to taste
For the Pancetta and Garnish
- 4 ounces pancetta, diced (about 1 cup)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Prepare Carbonara Sauce: In a medium bowl, whisk together the eggs and egg yolks until they become light and frothy. Add the heavy cream, grated Parmesan cheese, grated Pecorino Romano cheese, and freshly ground black pepper. Whisk the mixture until it is smooth and well combined. Set the sauce aside while you prepare the other components.
- Cook Pancetta and Garlic: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced pancetta and cook it, stirring occasionally, until it becomes crispy and golden brown, which should take about 5 to 7 minutes. Add the minced garlic and cook for 30 seconds, or until the garlic is fragrant. Remove the skillet from the heat to prevent the garlic from burning.
- Cook Tortellini: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions until they are al dente. Before draining the tortellini, reserve 1 cup of the pasta cooking water. Then drain the tortellini in a colander.
- Assemble Carbonara: Immediately transfer the drained tortellini to the skillet with the crispy pancetta and garlic. Toss them together to coat the pasta with the flavorful pancetta oil. Pour the prepared carbonara sauce over the tortellini and toss vigorously to combine. If the sauce feels too thick, gradually add the reserved pasta water one tablespoon at a time until you reach the desired creamy consistency.
- Finish and Serve: Continue tossing the pasta in the sauce for 1 to 2 minutes until the sauce is creamy and evenly coats each tortellini. Season the dish with salt and freshly ground black pepper to your taste. Serve the carbonara immediately, garnished with extra grated Parmesan cheese, Pecorino Romano cheese, and chopped fresh parsley. Offer additional black pepper at the table for those who prefer more spice.
Notes
- Use fresh cheese tortellini if possible for the best texture and flavor.
- Reserve pasta water carefully as it helps emulsify and thin the sauce for perfect creaminess.
- Do not overcook the eggs when mixing; the residual heat from the pasta will gently cook the sauce to avoid scrambling.
- You can substitute pancetta with good-quality bacon if pancetta is not available.
- Serve immediately as carbonara sauce thickens upon standing.
- Adjust salt cautiously, as the cheeses and pancetta already add saltiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 2g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 210mg
