Description
Creamy Tortellini Carbonara is a rich and flavorful Italian-inspired pasta dish featuring tender cheese tortellini coated in a luscious sauce made from eggs, cream, and a blend of Parmesan and Pecorino Romano cheeses. Pancetta adds a crispy, savory bite while garlic and black pepper provide aromatic depth. This easy-to-make recipe delivers a satisfying, restaurant-quality meal in just 35 minutes, perfect for a comforting dinner.
Ingredients
Scale
Pasta and Meat
- 1 pound fresh or dried cheese tortellini
- 4 ounces pancetta, diced (about 1 cup)
Sauce
- 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
Additional
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley, for garnish
- Salt to taste
Instructions
- Prepare Carbonara Sauce: In a medium bowl, whisk together the eggs and egg yolks until they become light and frothy. Add the heavy cream, grated Parmesan, Pecorino Romano cheese, and freshly ground black pepper. Whisk everything until smooth and set the sauce aside.
- Cook Pancetta and Garlic: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced pancetta and cook, stirring occasionally, until it becomes crispy and golden brown, about 5 to 7 minutes. Add the minced garlic and sauté for 30 seconds until fragrant, then remove the skillet from the heat.
- Cook Tortellini: Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the tortellini thoroughly 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 and toss vigorously to combine. If the sauce appears too thick, slowly add the reserved pasta water one tablespoon at a time until you reach your desired creamy consistency.
- Finish and Serve: Continue tossing the pasta for 1 to 2 minutes to allow the sauce to thicken and coat the tortellini uniformly. Taste and season with salt and additional black pepper as needed. Serve the Carbonara immediately, garnished with extra grated Parmesan cheese, Pecorino Romano cheese, and freshly chopped parsley. Offer additional black pepper at the table for added flavor.
Notes
- Be careful to remove the skillet from heat before adding the egg-based sauce to prevent scrambling the eggs.
- Reserving pasta water helps adjust the sauce consistency, making it creamy and smooth.
- You can substitute pancetta with thick-cut bacon if pancetta is not available.
- Fresh tortellini cooks faster than dried, so adjust cooking time accordingly.
- For best flavor, use freshly grated cheeses rather than pre-grated varieties.
