Name: Creamy Tortellini Carbonara: An Easy & Delicious Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 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; 1/4 cup chopped fresh parsley, for garnish; 4 ounces pancetta, diced (about 1 cup); 2 cloves garlic, minced; 2 tablespoons olive oil

Introduction

Creamy Tortellini Carbonara is a comforting and flavorful twist on the classic Italian pasta dish. This recipe combines tender cheese tortellini with a rich, velvety sauce made from eggs, cream, and cheeses, accented by savory pancetta and garlic. It’s a quick and satisfying meal perfect for any night of the week.

A white bowl filled with tortellini pasta covered in creamy sauce, with the pasta rings showing a pale yellow color and slightly toasted edges. On top, there is a generous layer of crispy, dark reddish-brown bacon bits and bright green finely chopped parsley sprinkled all over. The creamy sauce underneath has a smooth texture, with some browned specks possibly from grated cheese and black pepper giving a textured look. A silver fork is placed on the right side inside the bowl, resting on the pasta. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound fresh or dried cheese tortellini

4 ounces pancetta, diced (about 1 cup)

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

2 cloves garlic, minced

1/4 teaspoon freshly ground black pepper, plus more for serving

2 tablespoons olive oil

1/4 cup chopped fresh parsley, for garnish

Salt to taste

Instructions

Step 1: In a medium bowl, whisk together the eggs and egg yolks until light and frothy. Add the heavy cream, Parmesan, Pecorino Romano, and black pepper, then whisk until smooth. Set the carbonara sauce aside.

Step 2: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced pancetta and cook, stirring occasionally, until crispy and golden brown, about 5 to 7 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat.

Step 3: Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package instructions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the tortellini in a colander.

Step 4: Immediately add the drained tortellini to the skillet with the pancetta and garlic. Toss to coat well. Pour the carbonara sauce over the tortellini and toss vigorously. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until you reach the desired creamy consistency.

Step 5: Continue tossing the pasta for 1 to 2 minutes until the sauce coats the tortellini evenly and becomes creamy. Season with salt and additional black pepper to taste. Serve immediately, garnished with extra grated Parmesan, Pecorino Romano, and chopped fresh parsley.

Tips & Variations

For a smokier flavor, substitute pancetta with guanciale or thick-cut bacon.

If you prefer a lighter dish, reduce the heavy cream to 1/2 cup or replace it with whole milk.

Adding a pinch of red pepper flakes can give the dish a gentle kick.

Fresh tortellini will give a softer texture, but dried tortellini works well and holds up better when reheated.

Use freshly grated cheeses for the best flavor and texture in the sauce.

FAQs

Can I use other types of pasta instead of tortellini?

Yes, you can substitute tortellini with other small pasta shapes like gnocchi, ravioli, or even spaghetti if you prefer. Keep in mind that cooking times may vary.

Is it safe to use raw eggs in the carbonara sauce?

This recipe uses heat from the hot pasta and skillet to gently cook the egg mixture, creating a creamy sauce without scrambling the eggs. To minimize risk, use fresh, high-quality eggs and serve immediately.