Description
This Creamy Tortellini Carbonara is a rich and indulgent Italian-inspired recipe featuring tender cheese tortellini combined with a luscious carbonara sauce made from eggs, cream, Parmesan, and Pecorino Romano cheeses. Crispy pancetta and fragrant garlic add savory depth, while fresh parsley brightens the dish. Quick and easy to prepare, it’s perfect for a comforting weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 1 pound fresh or dried cheese tortellini
Sauce and Toppings
- 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
Cooking Ingredients
- 4 ounces pancetta, diced (about 1 cup)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
Instructions
- Prepare Carbonara Sauce: In a medium bowl, whisk together the eggs and egg yolks until light and frothy. Add the heavy cream, grated Parmesan cheese, Pecorino Romano cheese, and freshly ground black pepper. Whisk until smooth and set the mixture aside.
- Cook Pancetta and Garlic: Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced pancetta and cook, stirring occasionally, until it becomes crispy and golden brown, about 5 to 7 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant. Remove the skillet from heat to stop cooking.
- Cook Tortellini: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the tortellini in a colander.
- Assemble Carbonara: Immediately transfer the drained tortellini to the skillet with the pancetta and garlic. Toss to coat the pasta evenly. Pour the prepared carbonara sauce over the tortellini, then toss vigorously to combine. If the sauce is too thick, gradually add reserved pasta water, one tablespoon at a time, until the sauce reaches a creamy consistency.
- Finish and Serve: Continue tossing the tortellini and sauce together for 1 to 2 minutes until the sauce is silky and thoroughly coats the pasta. Season with salt and extra black pepper to taste. Serve the dish immediately, garnished with additional grated Parmesan and Pecorino Romano cheeses and sprinkled with chopped fresh parsley. Offer extra black pepper at the table for added seasoning.
Notes
- Make sure to reserve some pasta water before draining; it helps to loosen the sauce to the perfect consistency.
- Use fresh cheese tortellini for the best texture and flavor, but dried can be used as a convenient alternative.
- Be careful not to scramble the eggs when adding the sauce; tossing vigorously while off the heat helps achieve a creamy sauce without curdling.
- Pancetta can be substituted with thick-cut bacon if pancetta is unavailable.
- Serve immediately as carbonara sauce is best enjoyed fresh and creamy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Tortellini Carbonara, Creamy Pasta, Italian Pasta Recipe, Pancetta Pasta, Easy Dinner, Weeknight Meal
