Creamy Tortellini Carbonara (Print-Friendly Version)
Cheese-stuffed tortellini tossed in a silky egg-parmesan sauce with crispy pancetta for an elevated Italian comfort dish.
# What You Need:
→ Pasta
01 -
500g cheese-stuffed tortellini
→ Sauce Base
02 -
2 large eggs
03 -
240g grated Parmesan cheese, plus extra for garnish
04 -
170g diced pancetta or bacon
05 -
2 cloves garlic, minced (optional)
→ Seasonings
06 -
Freshly ground black pepper, to taste
07 -
Salt, to taste
08 -
2 tbsp chopped fresh parsley, for garnish (optional)
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Reserve 60ml of pasta water before draining.
02 -
In a medium bowl, whisk together the eggs and grated parmesan cheese until smooth and well-combined. Set aside.
03 -
In a large skillet, cook the diced pancetta or bacon over medium heat until crispy, about 5-7 minutes. Add the garlic during the last minute of cooking if using. Remove the skillet from the heat.
04 -
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. The residual heat will create a creamy sauce. Add reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.
05 -
Season with freshly ground black pepper to taste, and add salt if needed. Garnish with extra parmesan and fresh parsley if desired. Serve immediately while hot.
# Additional Tips:
01 -
For best results, ensure the skillet is off the heat before adding the egg mixture to prevent scrambling.
02 -
This dish is best served immediately as the sauce may thicken upon standing.