Description

This creamy, indulgent Tortellini Carbonara is a twist on the classic Italian dish, using cheese-filled tortellini instead of traditional pasta. It’s rich, flavorful, and comes together quickly, making it perfect for busy weeknights or cozy dinners.

Ingredients

Units Scale

1 lb (16 oz) cheese tortellini (fresh or refrigerated)
4 oz pancetta or thick-cut bacon, diced
2 large eggs
1 cup grated Parmesan cheese
1/2 cup heavy cream (optional for extra creaminess)
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1 tbsp olive oil (if needed)
Fresh parsley, chopped (for garnish)

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Instructions

Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Prepare the Pancetta:
In a large skillet over medium heat, cook the pancetta (or bacon) until crispy, about 4–5 minutes. If the pan is dry, add a little olive oil. Add the minced garlic and sauté for 1 minute until fragrant. Remove from heat.
Make the Carbonara Sauce:
In a bowl, whisk together the eggs, Parmesan cheese, and heavy cream (if using). Season with a pinch of salt and black pepper.
Combine:
Add the drained tortellini to the skillet with pancetta. Quickly pour in the egg mixture, tossing everything together off the heat. The residual heat will cook the eggs into a creamy sauce. Add a splash of reserved pasta water as needed to achieve your desired consistency.
Serve:
Garnish with chopped parsley and extra Parmesan. Serve immediately while warm.

Notes

For a lighter version, skip the heavy cream for a more traditional carbonara texture.
Substitute pancetta with guanciale for a more authentic Italian flavor.
Add peas or sautéed mushrooms for extra veggies.