Description
This creamy tortellini carbonara is a quick and satisfying Italian-inspired pasta dish featuring tender cheese tortellini tossed in a rich sauce made from eggs, cream, Parmesan, and Pecorino Romano cheeses, complemented by crispy pancetta and fragrant garlic. Perfect for an easy weeknight dinner or an impressive meal for guests, it combines comforting flavors with simple preparation in just 35 minutes.
Ingredients
Scale
Pasta
- 1 pound fresh or dried cheese tortellini
Carbonara Sauce
- 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
Pancetta and Aromatics
- 4 ounces pancetta, diced (about 1 cup)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- 1/4 cup chopped fresh parsley, for garnish
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 together until smooth, then set aside to keep ready for the pasta.
- Cook Pancetta and Garlic: Heat the olive oil over medium heat in a large skillet or Dutch oven. Add the diced pancetta and cook, stirring occasionally, until it becomes crispy and golden brown, which takes about 5 to 7 minutes. Add the minced garlic and sauté for 30 seconds or until fragrant, then remove the pan from heat to prevent burning the garlic.
- Cook Tortellini: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions until al dente. Before draining the pasta in a colander, reserve 1 cup of the pasta cooking water to adjust the sauce consistency later if needed.
- Assemble Carbonara: Immediately transfer the drained tortellini to the skillet with the pancetta and garlic. Toss the pasta gently to coat it evenly with the flavorful pancetta oil. Pour the prepared carbonara sauce over the tortellini and toss vigorously to combine fully. If the sauce feels too thick, gradually add the reserved pasta water, one tablespoon at a time, until the sauce reaches a creamy and luscious consistency.
- Finish and Serve: Continue tossing the pasta in the sauce for 1 to 2 minutes to ensure it is well coated and creamy. Season with salt and additional black pepper to taste. Serve the tortellini carbonara immediately, garnished with extra grated Parmesan and Pecorino Romano cheeses and a sprinkle of fresh chopped parsley. Offer extra freshly ground black pepper for guests at the table.
Notes
- Reserve pasta water to thin the sauce as needed; it helps the sauce coat the tortellini perfectly.
- Be careful not to overcook the pasta; al dente texture works best for this recipe.
- If fresh tortellini is unavailable, dried cheese tortellini works well and adjusts cooking time accordingly.
- Using both Parmesan and Pecorino Romano cheeses balances creaminess with sharp, salty flavor.
- For a lighter version, you can reduce the heavy cream or substitute with half-and-half, but the sauce may be less rich.
