Tortellini Carbonara Easy Perfect
This Tortellini Carbonara recipe offers a simple twist on a classic Italian dish, perfect for a quick and satisfying weeknight meal. Plump cheese tortellini are coated in a creamy, cheesy carbonara sauce, complemented by crispy pancetta and a hint of black pepper.
Equipment
- Large pot
- Large skillet
- Medium bowl
- Whisk
- Colander
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
Ingredients
- Salt, for pasta water
- 4 ounces pancetta, diced
- 2 large eggs
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup heavy cream
- ¼ teaspoon black pepper, plus more to taste
- 2 cloves garlic, minced optional
- 1 tablespoon olive oil optional, if pancetta is lean
Instructions
- Bring a large pot of salted water to a boil.
- Add the tortellini and cook according to package directions, usually about 3-5 minutes, or until they float to the surface.
- Reserve about 1/2 cup of the pasta water before draining the tortellini.
- Drain the tortellini and set aside.
- In a large skillet, cook the diced pancetta over medium heat until crispy and golden brown.
- If using garlic, sauté it in the olive oil (if using) for about 30 seconds before adding the pancetta.
- Remove the pancetta from the skillet and set aside, leaving the rendered fat in the pan.
- In a medium bowl, whisk together the eggs, Parmesan cheese, heavy cream (if using), and black pepper.
- Reduce the heat under the skillet to low.
- Add the drained tortellini to the skillet with the pancetta fat.
- Pour the egg mixture over the tortellini and toss quickly and continuously to coat. The residual heat from the pasta will cook the eggs and create a creamy sauce.
- If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. Be careful not to add too much, or the sauce will be too thin.
- Stir in the crispy pancetta.
- Serve immediately, garnished with extra Parmesan cheese and black pepper.
Notes
To prevent the eggs from scrambling, ensure the heat is on low when adding the egg mixture and toss continuously. Use reserved pasta water to adjust sauce consistency. Variations include adding vegetables like spinach or mushrooms, using Pecorino Romano cheese, or adding a pinch of red pepper flakes for heat. If pancetta is unavailable, thick-cut bacon can be substituted. This dish is also great for meal prepping.