Creamy Italian Tortellini Carbonara
A quick and easy creamy Italian tortellini carbonara recipe that delivers rich, smoky pancetta and a silky, cheesy sauce perfect for comforting weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 oz (340g) cheese tortellini (fresh or frozen)
- 4 oz (115g) pancetta or thick-cut bacon, diced
- 2 large eggs, room temperature
- ¾ cup (75g) freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Freshly cracked black pepper, to taste
- Salt, to taste
- Fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 12 oz (340g) cheese tortellini and cook according to package instructions (3-5 minutes fresh, 7-9 minutes frozen). Reserve ½ cup (120ml) pasta water before draining.
- While tortellini cooks, whisk together 2 large eggs and ¾ cup (75g) freshly grated Parmesan cheese in a mixing bowl until smooth. Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 4 oz (115g) diced pancetta and cook until crisp and golden, about 5-7 minutes. Add minced garlic during the last minute and cook until fragrant. Remove from heat.
- Add drained tortellini to the skillet with pancetta off the heat. Slowly pour egg and Parmesan mixture over pasta, stirring gently but quickly to coat each tortellini.
- Add reserved pasta water gradually, about 2-3 tablespoons at a time, stirring until sauce reaches a silky, creamy consistency. Add more water if needed.
- Season with freshly cracked black pepper and salt if needed. Garnish with chopped fresh parsley and extra Parmesan. Serve immediately while warm.
Notes
Use room temperature eggs to prevent clumping. Remove skillet from heat before adding egg mixture to avoid scrambling. Reserve pasta water to loosen sauce and achieve silky texture. Freshly grated Parmesan is key for smooth sauce. For vegetarian version, omit pancetta and add sautéed mushrooms. For gluten-free, use gluten-free tortellini.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 480
- Fat: 25
- Carbohydrates: 40
- Fiber: 2
- Protein: 22
Keywords: tortellini carbonara, creamy pasta, Italian dinner, pancetta pasta, easy carbonara recipe, quick dinner, comfort food