Ingredients
Scale
- 1 pound of fresh or frozen tortellini (cheese or meat-filled)
- 4 slices of pancetta or bacon, chopped
- 2 large eggs
- 1 cup of grated Parmesan cheese
- 1/2 cup of heavy cream
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by gathering all your ingredients for this creamy tortellini carbonara. Mince the garlic, chop the pancetta, and grate the Parmesan cheese to ensure a smooth cooking process.
- In a large skillet, heat the olive oil. Add chopped pancetta or bacon and cook until crispy and golden. Remove from heat and set aside.
- Meanwhile, cook the tortellini according to package instructions in salted boiling water until al dente. Drain and reserve about half a cup of pasta water for the sauce.
- In a mixing bowl, whisk together eggs, grated Parmesan cheese, and heavy cream. Season with a pinch of salt and freshly ground black pepper to taste.
- Add cooked tortellini and crispy pancetta to the skillet. Pour the creamy mixture over the pasta, stirring gently to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to achieve the desired creaminess.
- Cook for an additional 2-3 minutes, allowing the sauce to thicken and flavors to meld. Garnish with chopped parsley and additional Parmesan if desired.
Notes
- Use freshly grated Parmesan cheese for the best flavor.
- Be cautious not to overheat the egg mixture to prevent curdling.
- Reserve pasta water to adjust the sauce consistency as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: High Fat
Nutrition
- Serving Size: 1 plate (about 1¼ cups)
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 125mg