Description
Tender, cheese-filled tortellini coated in a creamy carbonara sauce with crispy pancetta and a hint of garlic. Perfect for a cozy night in or to impress guests.
Ingredients
Scale
- 16 ounces (450g) cheese tortellini
- 4 ounces (115g) diced pancetta
- 2 garlic cloves, minced
- 3 large eggs
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (60ml) heavy cream
- Freshly cracked black pepper
- Salt (for boiling water)
- Extra Parmesan (for garnish)
- Parsley (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- Heat a skillet over medium heat. Add diced pancetta and cook until crispy, about 4-5 minutes. Remove pancetta and set aside, leaving the rendered fat in the skillet.
- Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Be careful not to burn the garlic.
- In a mixing bowl, whisk together eggs, Parmesan cheese, and heavy cream. Season with freshly cracked black pepper.
- Reduce the skillet heat to low. Add the cooked tortellini and reserved pancetta back into the skillet. Toss to coat in the rendered fat.
- Pour the egg mixture over the tortellini, tossing constantly to coat. Add reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency.
- Remove from heat and taste for seasoning. Add more Parmesan or black pepper if needed.
- Serve immediately, garnished with extra Parmesan and parsley, if desired.
Notes
For best results, use fresh tortellini and freshly grated Parmesan. Avoid overcooking the tortellini, and use low heat to prevent the eggs from scrambling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 40
- Fiber: 2
- Protein: 20
Keywords: tortellini carbonara, creamy pasta, Italian comfort food, easy dinner recipe