Creamy Tortellini Carbonara
Creamy Tortellini Carbonara is the ultimate comfort food made in under 30 minutes. With cheesy tortellini, crispy pancetta, and a silky egg-based sauce, it's rich, indulgent, and shockingly easy to master.
Equipment
- Large skillet
- Pasta pot
- Tongs
- Mixing bowl
- Whisk
- Cheese grater
Ingredients
- 1 lb 450g cheese-stuffed tortellini (fresh or frozen)
- 4 oz 115g pancetta or thick-cut bacon, diced
- 3 large egg yolks
- 1 cup freshly grated Pecorino Romano or Parmesan cheese
- Freshly cracked black pepper to taste
- Salt to taste
- Reserved pasta water at least 1 cup
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini until al dente (3–6 minutes depending on type), then reserve 1 cup of pasta water and drain.
- In a large skillet over medium heat, cook pancetta or bacon until crispy, about 5–7 minutes. Turn off the heat once crispy.
- While pasta cooks, whisk together egg yolks, grated cheese, and cracked black pepper in a mixing bowl until smooth.
- Add drained tortellini to the skillet with pancetta and fat. Remove the skillet from heat.
- Quickly add egg mixture to the skillet, tossing vigorously with tongs to create a creamy sauce.
- Add reserved pasta water, one tablespoon at a time, until desired sauce consistency is reached.
- Serve immediately with extra grated cheese and black pepper.
Notes
Use freshly grated cheese to avoid clumping.
Fresh or frozen tortellini work best; avoid dried varieties.
Always remove the pan from heat before adding the egg mixture.
Leftovers do not reheat well, but if needed, reheat gently with a splash of pasta water.
Nutrition
Calories: 510kcalCarbohydrates: 38gProtein: 22gFat: 31g
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