Description
A rich and creamy Tortellini Carbonara featuring cheesy tortellini tossed in a luscious sauce made from eggs, heavy cream, and Parmesan, paired with crispy pancetta and garlic for a classic Italian-inspired dinner that comes together quickly on the stovetop.
Ingredients
Scale
Main Ingredients
- 1 pound cheese tortellini
- 6 ounces pancetta or bacon, diced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
Sauce Ingredients
- 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 the tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the tortellini and set aside.
- Cook the pancetta: Heat the olive oil in a large skillet over medium heat. Add the diced pancetta or bacon and cook until it becomes crispy and browned, about 5 to 7 minutes. Use a slotted spoon to remove the pancetta from the skillet and set aside, leaving the flavorful drippings in the pan.
- Sauté the garlic: Add the minced garlic to the skillet with the pancetta drippings and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Mix the sauce: In a separate bowl, whisk together the two large eggs, heavy cream, and 1/2 cup grated Parmesan cheese until the mixture is smooth and well combined.
- Combine tortellini and pancetta: Lower the heat under the skillet. Return the cooked tortellini and crispy pancetta to the skillet with the garlic, stirring gently to combine all ingredients.
- Add the creamy sauce: Slowly pour the egg and cream mixture over the tortellini in the skillet, stirring constantly to prevent the eggs from scrambling. Continue stirring until the sauce thickens and coats the pasta. Add the reserved pasta water a little at a time to loosen the sauce to your desired consistency.
- Season: Taste the sauce and add salt and freshly ground black pepper as needed. Stir gently to ensure the sauce is evenly creamy and coats each tortellini piece.
- Garnish: Remove the skillet from the heat. Sprinkle freshly chopped parsley and extra grated Parmesan cheese over the dish for added flavor and visual appeal.
- Serve immediately: Plate the creamy tortellini carbonara while hot, ensuring the sauce remains luscious and smooth.
Notes
- Be sure to stir the sauce constantly when adding the egg mixture to prevent scrambling.
- The reserved pasta water helps to adjust the sauce thickness and keeps it silky.
- You can substitute pancetta with bacon if pancetta is unavailable.
- This recipe is best served immediately as the sauce can thicken on standing.
- For a lighter version, you may reduce the amount of heavy cream or use half-and-half.
