A quick and indulgent recipe for creamy tortellini carbonara, perfect for a satisfying meal.
Author:Isabella
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Pasta
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
8 ounces cheese tortellini
4 ounces pancetta or bacon, diced
2 tablespoons olive oil
3 large eggs
1 cup grated Parmesan cheese
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the cheese tortellini according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta or bacon and cook until crispy, about 5-7 minutes.
In a bowl, whisk together the eggs, grated Parmesan cheese, garlic powder, and a pinch of salt and pepper until well combined.
Reduce the heat to low and add the cooked tortellini to the skillet with the pancetta. Toss to combine.
Remove the skillet from the heat and quickly pour the egg and cheese mixture over the tortellini, stirring constantly to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese if desired.
Notes
For a lighter version, substitute half-and-half for the heavy cream and use turkey bacon instead of pancetta.
You can also add peas or spinach for extra veggies and color.