Print

Creamy Tortellini Carbonara

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and indulgent dish featuring cheese tortellini tossed in a creamy sauce with pancetta and garlic.

Ingredients

Scale
  • 16 oz Cheese tortellini
  • 6 oz Pancetta or bacon
  • 1 cup Heavy cream
  • 1 cup Parmesan cheese, grated
  • 2 cloves Fresh garlic, minced
  • 2 Egg yolks
  • Fresh black pepper, to taste
  • Fresh parsley (optional), for garnish

Instructions

  1. In a large pot of boiling salted water, cook the tortellini according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest and set aside.
  2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the pancetta or bacon, cooking until crispy, about 4-5 minutes. Add the minced garlic and sauté for an additional minute.
  3. Lower the heat and pour in the heavy cream, stirring gently. Allow it to simmer for a couple of minutes until slightly thickened. Remove from heat and whisk in the egg yolks and half of the grated Parmesan cheese.
  4. Add the cooked tortellini to the skillet, tossing gently to ensure each piece is coated. If the sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
  5. Season with freshly cracked black pepper and salt to taste. Top with remaining Parmesan cheese and fresh parsley if desired. Serve immediately.

Notes

For a vegetarian version, omit the egg yolks and pancetta. Pair with a fresh salad or garlic bread.

Nutrition

Find it online: https://www.flavorsof.net/creamy-tortellini-carbonara/