Creamy Tortellini Carbonara Pasta (Print)
Tortellini in a velvety sauce of parmesan, eggs, and pancetta. Simple, comforting, and packed with flavor.
# Ingredients:
→ Main Ingredients
01 -
510 g cheese-stuffed tortellini or preferred filled tortellini
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)
06 -
freshly ground black pepper, to taste
07 -
salt, to taste
08 -
2 tablespoons fresh parsley, chopped (for garnish, optional)
# Steps:
01 -
Bring a large pot of salted water to a boil. Add the tortellini and cook until al dente following package instructions. Reserve 60 ml of pasta water before draining.
02 -
In a bowl, whisk together eggs and grated parmesan until smooth and homogenous. Set aside.
03 -
Heat a large skillet over medium heat. Add diced pancetta or bacon and cook until crispy, about 5–7 minutes. Incorporate minced garlic in the final minute for enhanced flavor, if desired. Remove skillet from heat.
04 -
Transfer drained tortellini to the skillet with pancetta. Pour the egg-parmesan mixture over the pasta, stirring continuously to emulsify with the residual heat. Add reserved pasta water gradually until a velvety sauce is achieved.
05 -
Adjust seasoning with black pepper and salt as needed. Garnish with extra parmesan and chopped parsley, then serve immediately.
# Notes:
01 -
Work quickly to combine the hot tortellini with the egg mixture, as the residual heat is crucial for creating a creamy sauce without scrambling the eggs.