Description
Creamy Tortellini Carbonara is a rich and flavorful Italian-inspired pasta dish featuring tender cheese tortellini tossed in a luscious sauce made from pancetta, eggs, heavy cream, and a blend of Parmesan and Pecorino Romano cheeses. This recipe is simple, comes together in about 35 minutes, and delivers a comforting, creamy meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Pasta
- 1 pound fresh or dried cheese tortellini
Sauce and Toppings
- 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
- 1/4 teaspoon freshly ground black pepper, plus more for serving
- Salt to taste
- 1/4 cup chopped fresh parsley, for garnish
Pancetta and Aromatics
- 4 ounces pancetta, diced (about 1 cup)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
Instructions
- Prepare Carbonara Sauce: In a medium bowl, whisk together the eggs and egg yolks until light and frothy. Add the heavy cream, grated Parmesan cheese, grated Pecorino Romano cheese, and black pepper. Whisk everything until smooth and set the sauce aside to use later.
- Cook Pancetta and Garlic: Heat olive oil over medium heat in a large skillet or Dutch oven. Add the diced pancetta and cook, stirring occasionally, until it is crispy and golden brown, about 5 to 7 minutes. Add the minced garlic and sauté for 30 seconds or until fragrant. Then remove the skillet from heat to prevent overcooking.
- Cook Tortellini: Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the tortellini in a colander.
- Assemble Carbonara: Immediately transfer the drained tortellini into the skillet with the cooked pancetta and garlic. Toss to combine and coat the pasta. Pour the prepared carbonara sauce over the tortellini and toss vigorously to evenly coat. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until you reach a creamy consistency.
- Finish and Serve: Continue tossing the tortellini and sauce for 1 to 2 minutes until the sauce is creamy and clings to each piece. Season with salt and additional black pepper to taste. Serve the dish hot, garnished with extra grated Parmesan and Pecorino Romano cheeses, and sprinkle with chopped fresh parsley. Offer additional black pepper at the table for guests.
Notes
- Using fresh tortellini will result in a more tender texture, but dried tortellini works well and is more convenient.
- Reserve some pasta water to help adjust the sauce consistency; the starch in the water helps bind the sauce to the tortellini.
- Be careful not to overcook the eggs when mixing the sauce—add the pasta and toss quickly off the heat to avoid scrambling.
- Substitute pancetta with thick-cut bacon if pancetta is unavailable.
- Serve immediately as carbonara tends to thicken as it cools.
