Description
This creamy tortellini carbonara is a quick, comforting Italian-inspired dinner featuring cheesy tortellini tossed in a silky carbonara sauce with crispy bacon, Parmesan, and a hint of cream. Ready in 30 minutes, it’s perfect for busy weeknights or cozy gatherings.
Ingredients
Scale
- 18 oz (500 g) cheese tortellini (fresh or refrigerated)
- 6 slices bacon, diced (or 5 oz pancetta)
- 2 cloves garlic, minced
- 2 large eggs, room temperature
- 1/2 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1/2 tsp freshly cracked black pepper
- Salt, to taste
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions (about 3-4 minutes for fresh tortellini). Reserve 1/2 cup pasta water, then drain and set aside.
- Heat a large skillet over medium heat. Add diced bacon and cook, stirring occasionally, until crispy and golden (about 5-7 minutes). Drain off excess fat, leaving about 1 tablespoon in the pan.
- Add minced garlic to the skillet and sauté with bacon for 30 seconds, just until fragrant. Do not let garlic brown.
- In a mixing bowl, whisk together eggs, heavy cream, and Parmesan cheese until smooth and creamy. Add black pepper and a pinch of salt. If the sauce looks too thick, add a tablespoon of pasta water.
- Transfer drained tortellini into the skillet with bacon and garlic. Toss gently to coat the pasta in bacon fat. Turn off the heat.
- Pour the egg and cheese mixture over the hot tortellini and bacon. Immediately toss everything together using tongs or a slotted spoon. The residual heat will cook the eggs and thicken the sauce without scrambling. Add reserved pasta water as needed for creaminess.
- Taste and adjust seasoning. Sprinkle with chopped parsley if desired.
- Serve immediately, topping each serving with extra Parmesan and black pepper.
Notes
Use room temperature eggs for a smooth sauce. Turn off the heat before adding the egg mixture to prevent scrambling. Reserve pasta water to adjust sauce consistency. For vegetarian, substitute bacon with smoked tofu or sautéed mushrooms. Gluten-free tortellini can be used. Leftovers taste great but may need a splash of cream when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1/4 of the recipe
- Calories: 600
- Sugar: 3
- Sodium: 800
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 65
- Fiber: 3
- Protein: 25
Keywords: tortellini carbonara, creamy pasta, easy Italian dinner, comfort food, bacon pasta, weeknight meal, quick pasta recipe