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Carbonara Tortellini

A quick and delicious one-pot meal featuring cheesy tortellini in a creamy carbonara sauce with crispy pancetta.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Cheese tortellini Fresh or frozen tortellini
  • 4 oz Pancetta or bacon Can substitute with turkey bacon
  • 2 large Eggs Use large eggs for best results
  • 1 cup Parmesan cheese Grated, can use Pecorino Romano for a sharper taste
  • to taste Black pepper Freshly cracked is best for flavor
  • 1/4 cup Fresh parsley Optional, for garnish

Method
 

Cooking the Tortellini
  1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until tender. Reserve a cup of the pasta water, then drain.
Preparing the Pancetta
  1. While the pasta cooks, heat a large skillet over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove from heat and set aside.
Making the Sauce
  1. In a bowl, whisk together eggs, grated Parmesan cheese, and a generous amount of black pepper.
Combining the Ingredients
  1. Return the skillet with the pancetta to low heat, add the drained tortellini, and mix well. Pour the egg mixture over the warm pasta, quickly tossing to combine. If the sauce is too thick, gradually add reserved pasta water until you reach the desired creamy consistency.
Serving
  1. Spoon into bowls, garnishing with extra Parmesan and fresh parsley if desired. Enjoy!

Notes

Reserve pasta water for perfect sauce consistency. Don't overcook the eggs to prevent scrambling. Use fresh ingredients for the best flavor. Customize with veggies like peas or spinach. Store leftovers in an airtight container; refrigerate for up to 3 days.