Description
Creamy Tortellini Carbonara takes the Italian carbonara classic and gives it a rich twist by using cheese-filled tortellini instead of traditional pasta. With crispy pancetta, parmesan, and eggs, this comforting tortellini pasta recipe is silky, savory, and indulgent—perfect for weeknights or special occasions.
Ingredients
18 oz cheese-stuffed tortellini (or filling of choice)
2 large eggs
1 cup parmesan cheese, grated (plus extra for garnish)
6 oz pancetta ordiced
2 garlic cloves, minced (optional)
Freshly ground black pepper, to taste
Salt, to taste
2 tbsp fresh parsley, chopped (optional garnish)
Instructions
Bring a large pot of salted water to a boil. Cook tortellini until al dente. Reserve ¼ cup pasta water before draining.
In a small bowl, whisk together eggs and parmesan until smooth. Set aside.
In a large skillet, cook pancetta over medium heat until crispy (5–7 minutes). Add garlic in the last minute if desired. Remove from heat.
Add drained tortellini to the skillet with pancetta. Immediately pour egg-parmesan mixture over pasta, stirring quickly so residual heat creates a creamy sauce.
Add reserved pasta water gradually until sauce reaches desired creaminess.
Season generously with black pepper and taste for salt. Garnish with parsley and extra parmesan. Serve warm.
Notes
Remove skillet from heat before adding egg mixture to prevent scrambling.
Freshly grated parmesan melts better than pre-shredded.
For extra indulgence, stir in a splash of cream (non-traditional but delicious).
Spinach-ricotta or mushroom tortellini work beautifully too.
Taste before salting—pancetta and parmesan already provide saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta, Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired