Description
This Creamy Tortellini Carbonara is a rich and comforting Italian-inspired dish that combines tender cheese tortellini with crispy pancetta, garlic, and a luscious creamy sauce made from eggs, heavy cream, and Parmesan cheese. Perfect for a quick yet indulgent meal, it’s garnished with fresh parsley and extra Parmesan for added flavor and elegance.
Ingredients
Scale
Pasta
- 1 pound cheese tortellini
Protein and Fat
- 6 ounces pancetta or bacon, diced
- 1 tablespoon olive oil
Sauce
- 3 cloves garlic, minced
- 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 the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the tortellini and set aside.
- Cook Pancetta: Heat olive oil in a large skillet over medium heat. Add the diced pancetta or bacon and cook for 5-7 minutes until crispy. Remove pancetta with a slotted spoon and set aside, leaving the flavorful drippings in the skillet.
- Sauté Garlic: Add the minced garlic to the skillet with the pancetta drippings and sauté for about 1 minute until fragrant but not browned.
- Prepare Sauce Mixture: In a bowl, whisk together the eggs, heavy cream, and 1/2 cup grated Parmesan cheese until smooth and well combined.
- Combine Tortellini and Pancetta: Reduce the heat to low, and return the cooked tortellini and crispy pancetta to the skillet with the garlic. Stir well to combine all ingredients.
- Add Sauce: Slowly pour the egg and cream mixture over the tortellini while stirring constantly. Continue to stir gently as the sauce thickens and coats the pasta evenly. Use the reserved pasta water a little at a time if needed to adjust the sauce consistency to your liking.
- Season: Add salt and freshly ground black pepper to taste, keeping the heat low to prevent scrambling the eggs, and stir gently until the sauce is creamy and glossy.
- Finish and Garnish: Remove from heat. Sprinkle freshly chopped parsley over the dish and add extra grated Parmesan cheese if desired for added flavor and presentation.
- Serve: Serve immediately while hot and creamy for the best flavor and texture.
Notes
- Be careful to keep the heat low when adding the egg and cream mixture to prevent the eggs from scrambling.
- You can substitute pancetta with bacon if pancetta is not available.
- Reserve some pasta water to help create a silky sauce and adjust thickness as needed.
- For extra richness, use freshly grated Parmesan cheese rather than pre-grated.
- Serve immediately to enjoy the sauce at its creamiest.
