Creamy Tortellini Carbonara (Print Version)
Cheese-stuffed tortellini coated in a silky carbonara sauce with pancetta, parmesan, and fresh parsley.
# Ingredients:
01 -
18 oz cheese-stuffed tortellini or preferred filling
02 -
2 large eggs
03 -
1 cup grated Parmesan cheese (plus extra for garnish)
04 -
6 oz diced pancetta or bacon
05 -
2 cloves minced garlic (optional)
06 -
Freshly ground black pepper, to taste
07 -
Salt, to taste
08 -
2 tbsp chopped fresh parsley (optional, for garnish)
# Steps:
01 -
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
02 -
In a medium bowl, whisk together the eggs and grated Parmesan cheese until smooth and well-combined. Set aside.
03 -
In a large skillet, cook the diced pancetta or bacon over medium heat until crispy, about 5-7 minutes. Add the garlic during the last minute of cooking if desired. Remove the skillet from the heat.
04 -
Add the drained tortellini to the skillet with the pancetta. Pour the egg and cheese mixture over the pasta, stirring constantly to prevent the eggs from curdling. Add reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.
05 -
Season with freshly ground black pepper to taste, and add salt if needed. Garnish with extra Parmesan and fresh parsley if desired. Serve immediately.
# Helpful Notes:
01 -
The residual heat of the pasta and skillet is essential to creating the creamy sauce without curdling the eggs.