Tortellini Carbonara is a creamy pasta dish that’s super cozy and satisfying. It mixes tender tortellini with a rich sauce made from eggs, cheese, and bacon—what’s not to love?
I can’t resist that cheesy goodness! It’s one of those meals that comes together quickly, perfect for busy nights when you just want something yummy without a fuss.
Key Ingredients & Substitutions
Tortellini: Cheese tortellini is perfect for this dish, but you can use other types of tortellini, like spinach or meat, if you prefer. Frozen tortellini is super convenient and works just as well as fresh!
Pancetta or Bacon: Pancetta gives a lovely rich flavor, but you can use regular bacon if that’s what you have. Turkey bacon is a lighter option too, though it won’t be as crispy or flavorful as pork.
Eggs: This recipe relies on eggs for creaminess. If you’re looking for a healthier alternative, you can use egg whites or a mixture of eggs and Greek yogurt for a lower-fat version.
Parmesan Cheese: Freshly grated Parmesan tastes best! If you’re out, Pecorino Romano can add a different twist. Nutritional yeast is a great vegan substitute for a cheesy flavor without dairy.
Heavy Cream: For a lighter sauce, consider using half-and-half or whole milk, but be careful, as it won’t be as rich. For dairy-free options, coconut cream does the trick.
How Can I Make Sure My Sauce is Creamy and Not Scrambled?
Creating a creamy carbonara sauce without scrambling the eggs is all about timing and temperature. Here’s how to do it right:
- Cook your tortellini until just al dente; this way, it’s still hot when tossed with the sauce.
- Remove the pan from heat before adding the egg mixture to prevent scrambling. The carried-over heat will cook the eggs gently.
- Work quickly when combining the pasta and sauce. The heat from the pasta will help create a silky texture.
- If the sauce seems too thick, gradually stir in reserved pasta water until it’s just right—smooth and creamy!
Following these tips ensures you get a beautifully creamy Carbonara every time. Enjoy your cooking!
Tortellini Carbonara
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) cheese tortellini (fresh or frozen)
For the Sauce:
- 4 oz (115 g) pancetta or bacon, diced
- 3 large eggs
- 1 cup (100 g) freshly grated Parmesan cheese
- 1/2 cup (120 ml) heavy cream
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Tortellini Carbonara takes about 25 minutes to prepare. You’ll need around 15 minutes for cooking the tortellini and preparing the sauce, and a few extra minutes for gathering your ingredients and serving!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Once boiling, cook the tortellini according to the package instructions until it’s al dente. Don’t forget to reserve 1/2 cup of the pasta cooking water before draining the tortellini. After draining, set the tortellini aside.
2. Prepare the Bacon:
While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta or bacon and cook it until it’s crispy and browned, which should take about 5-7 minutes. In the final minute of cooking, toss in the minced garlic and sauté until you can smell it. Once done, remove the pan from heat.
3. Make the Sauce:
In a medium-sized bowl, whisk together the eggs, freshly grated Parmesan cheese, heavy cream, and a good amount of black pepper until the mixture is smooth and well combined.
4. Combine Pasta and Bacon:
Next, add the hot drained tortellini directly into the skillet with the crispy pancetta and garlic. Toss everything together well to combine the flavors.
5. Add the Sauce:
Now, pour the egg and cheese mixture over the hot tortellini quickly. Toss or stir vigorously to coat the pasta evenly. The heat from the pasta and pan will gently cook the eggs, giving you a lovely creamy sauce. If the sauce ends up too thick for your liking, just add some reserved pasta water a little at a time until it reaches your desired consistency.
6. Final Seasoning:
Give it a taste and season with salt and more pepper if needed. Adjust it to your preference!
7. Serve and Enjoy:
Serve the Tortellini Carbonara immediately, garnished with extra Parmesan cheese and a sprinkle of chopped fresh parsley. Enjoy your delicious homemade dish!
This recipe creates a rich and creamy Tortellini Carbonara, featuring a cheesy sauce complemented by crunchy bits of pancetta. It’s a delightful meal that’s sure to please!
Can I Use Frozen Tortellini in This Recipe?
Absolutely! Frozen cheese tortellini works perfectly in this recipe. Just follow the cooking instructions on the package, and they’ll be just as delicious as fresh ones.
Can I Make This Recipe Without Cream?
Yes, you can! If you’d like to skip the cream, simply increase the amount of eggs and cheese in the sauce for a rich consistency. You can also add a little reserved pasta water for creaminess without dairy.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, you may want to add a splash of water or additional cream to loosen the sauce and restore its creamy texture.
Can I Add Vegetables to This Dish?
Definitely! Feel free to add veggies like spinach, peas, or even mushrooms for extra flavor and nutrition. Just sauté them with the pancetta before adding the tortellini.
