Description
Creamy Tortellini Carbonara is a rich and comforting Italian-inspired pasta dish featuring cheese tortellini tossed in a luscious sauce of eggs, heavy cream, Parmesan cheese, and crispy pancetta. This quick and satisfying meal is perfect for a cozy dinner, garnished with fresh parsley and extra Parmesan for added flavor and elegance.
Ingredients
Scale
Main Ingredients
- 1 pound cheese tortellini
- 6 ounces pancetta or bacon, diced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
Sauce Ingredients
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Freshly chopped parsley, for garnish
- Extra grated Parmesan, for serving
Instructions
- Cook Tortellini: Cook the tortellini according to the package instructions in a large pot of salted boiling water. Reserve 1/2 cup of the pasta cooking water before draining. Set the tortellini aside.
- Cook Pancetta: Heat the olive oil in a large skillet over medium heat. Add the diced pancetta or bacon and cook until it becomes crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set it aside, leaving the rendered fat in the skillet.
- Sauté Garlic: Add the minced garlic to the skillet with the pancetta drippings and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Make Sauce Mixture: In a separate bowl, whisk together the eggs, heavy cream, and 1/2 cup of grated Parmesan cheese until the mixture is smooth and well combined.
- Combine Tortellini and Pancetta: Lower the heat to low. Return the cooked tortellini and crispy pancetta to the skillet with the garlic. Stir gently to mix all ingredients evenly.
- Add Sauce: Slowly pour the egg and cream mixture over the tortellini while stirring constantly. Continue stirring until the sauce begins to thicken and coat the tortellini. If the sauce is too thick, add reserved pasta water a little at a time until the desired creamy consistency is achieved.
- Season and Finish: Season with salt and pepper to taste. Stir gently and continuously until the sauce is smooth, creamy, and evenly coats the tortellini.
- Garnish: Remove the skillet from heat. Sprinkle the dish with freshly chopped parsley and extra grated Parmesan cheese as desired.
- Serve: Serve the creamy tortellini carbonara immediately while still hot for the best flavor and texture.
Notes
- Be careful when adding the egg and cream mixture to the pasta; keep the heat low to avoid scrambling the eggs.
- Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
- Use freshly grated Parmesan cheese for better melting and flavor.
- The dish is best served immediately as the sauce can thicken upon standing.
- For a lighter option, substitute half-and-half for heavy cream.
