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Creamy Tortellini Carbonara Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 155 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

Creamy Tortellini Carbonara is a rich and comforting Italian pasta dish that combines tender cheese tortellini with a luscious sauce made from eggs, cream, pancetta, and cheeses. This easy-to-make recipe delivers classic carbonara flavors with added creaminess and a touch of fresh parsley for garnish, perfect for a satisfying weeknight dinner or special occasion.

Ingredients

Pasta

  • 1 pound fresh or dried cheese tortellini

Sauce and Garnishes

  • 4 ounces pancetta, diced (about 1 cup)
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup grated Pecorino Romano cheese, plus more for serving
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground black pepper, plus more for serving
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh parsley, for garnish
  • Salt to taste

Instructions

  1. Prepare Carbonara Sauce: In a medium bowl, whisk together the eggs and egg yolks until light and frothy. Then add the heavy cream, grated Parmesan cheese, grated Pecorino Romano cheese, and freshly ground black pepper. Whisk everything until the mixture is smooth and set aside to use later.
  2. Cook Pancetta and Garlic: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced pancetta and cook while stirring occasionally until it becomes crispy and golden brown, approximately 5 to 7 minutes. Stir in the minced garlic and cook for about 30 seconds until the garlic is fragrant. Remove the skillet from the heat to stop cooking.
  3. Cook Tortellini: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions until al dente. Before draining, reserve one cup of the pasta cooking water. Drain the tortellini in a colander thoroughly.
  4. Assemble Carbonara: Immediately transfer the drained tortellini to the skillet with the cooked pancetta and garlic. Toss well to coat the pasta evenly. Pour the prepared carbonara sauce over the tortellini and toss vigorously to combine. If the sauce appears too thick or clumpy, gradually add the reserved pasta water one tablespoon at a time until the sauce reaches a creamy consistency that coats the tortellini smoothly.
  5. Finish and Serve: Continue tossing the tortellini with the sauce for 1 to 2 minutes to fully incorporate and create a glossy coating. Season with salt and additional freshly ground black pepper to your preference. Serve the dish immediately, garnished generously with extra grated Parmesan cheese, Pecorino Romano cheese, and chopped fresh parsley. Offer extra black pepper at the table for guests.

Notes

  • Use fresh or dried cheese tortellini based on preference; fresh will yield a softer texture.
  • Reserve some pasta water as it helps to loosen and emulsify the sauce for perfect creaminess.
  • Be careful not to overcook the eggs in the sauce to avoid scrambling; tossing off the heat is key.
  • Pancetta can be substituted with guanciale or bacon if pancetta is unavailable.
  • Serve immediately to enjoy the sauce at its creamiest.

Find it online: https://slsrecipes.com/creamy-tortellini-carbonara-recipe/