Creamy Tortellini Carbonara Pasta (Print-Friendly Version)
Cheese tortellini meets pancetta and parmesan in a creamy Italian pasta for a rich and delicious dish.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
510 g cheese-stuffed tortellini or preferred filling
02 -
2 large eggs
03 -
100 g parmesan cheese, finely grated (plus extra for garnish)
04 -
170 g pancetta or bacon, diced
05 -
2 cloves garlic, minced (optional)
→ Seasonings and Garnishes
06 -
Freshly ground black pepper, to taste
07 -
Salt, to taste
08 -
2 tbsp fresh parsley, chopped (optional, for garnish)
# How to Prepare:
01 -
Bring a large pot of salted water to a boil. Add tortellini and cook until al dente following package instructions. Reserve 60 ml of cooking water before draining.
02 -
In a medium bowl, whisk together eggs and 100 g of grated parmesan until smooth and homogeneous. Set aside.
03 -
In a large skillet over medium heat, cook diced pancetta or bacon until golden and crisp, about 5–7 minutes. Stir in minced garlic during the last minute of cooking, if desired. Remove skillet from heat.
04 -
Transfer drained tortellini to the skillet with pancetta. Pour egg and cheese mixture over hot pasta, stirring constantly to create a creamy emulsion without scrambling the eggs. Gradually add reserved pasta water, a tablespoon at a time, to loosen the sauce as needed.
05 -
Season with freshly ground black pepper and adjust salt to taste. Garnish with additional parmesan and chopped fresh parsley if desired. Serve immediately.
# Extra Tips:
01 -
Constant stirring when combining the hot pasta with the egg and cheese mixture is essential to achieve a silky sauce without curdling the eggs.