Description
Creamy Tortellini Carbonara is an easy and delicious Italian-inspired pasta dish featuring tender cheese tortellini tossed in a rich and velvety sauce made with eggs, cream, Parmesan, Pecorino Romano, and crispy pancetta, finished with fresh parsley for a perfect weeknight dinner or special occasion meal.
Ingredients
Scale
Pasta
- 1 pound fresh or dried cheese tortellini
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
- Salt to taste
Meat and Aromatics
- 4 ounces pancetta, diced (about 1 cup)
- 2 cloves garlic, minced
Other
- 2 tablespoons olive oil
- 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 freshly ground black pepper. Whisk well until smooth and set aside.
- Cook Pancetta and Garlic: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced pancetta and cook, stirring occasionally, until it becomes crispy and golden brown, about 5 to 7 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Remove the skillet from heat.
- Cook Tortellini: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the tortellini in a colander.
- Assemble Carbonara: Immediately add the drained tortellini to the skillet with pancetta and garlic. Toss well to coat the pasta. Pour the prepared carbonara sauce over the tortellini and toss vigorously to combine. If the sauce is too thick, add reserved pasta water one tablespoon at a time until the sauce reaches the desired creamy consistency.
- Finish and Serve: Continue tossing for 1 to 2 minutes until the sauce is creamy and evenly coats the tortellini. Adjust seasoning with salt and additional black pepper as needed. Serve the dish immediately, garnished with extra grated Parmesan, Pecorino Romano cheeses, and freshly chopped parsley. Offer extra black pepper at the table.
Notes
- Be sure to reserve pasta water as it helps to achieve the perfect sauce consistency.
- Use fresh grated cheeses rather than pre-grated for better flavor and texture.
- Timing is important when tossing the pasta with the sauce to avoid scrambling the eggs.
- You can substitute pancetta with guanciale or bacon if pancetta is unavailable.
- Serve immediately to enjoy the sauce at its creamiest.
