Description
A rich and comforting creamy tortellini carbonara recipe that is easy to prepare, offering a satisfying meal perfect for any occasion.
Ingredients
Scale
- 1 pound cheese tortellini (fresh or frozen)
- 1/2 pound bacon or pancetta, diced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 3 large egg yolks
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped (for garnish)
- 1 tablespoon olive oil (optional)
Instructions
- Cook the tortellini: Fill a large pot with salted water and bring to a boil. Add the cheese tortellini and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta water, then drain the tortellini.
- Cook the bacon: While the tortellini cooks, place the diced bacon or pancetta in a large skillet over medium heat. Cook until crispy, about 5-7 minutes. If needed, add a splash of olive oil to help cook the bacon. Remove the crispy bacon with a slotted spoon and set aside on paper towels.
- Prepare the carbonara sauce base: In the same skillet with the rendered bacon fat, add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it. Reduce the heat to medium-low.
- Combine cream and egg yolk mixture: In a separate bowl, whisk together the heavy cream, egg yolks, and 1/4 cup of the grated Parmesan cheese. Season with salt and black pepper.
- Create the creamy sauce: Slowly pour the cream mixture into the skillet with the garlic while stirring constantly. Cook for about 2 minutes, stirring continuously, until the sauce thickens slightly. If the sauce becomes too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
- Combine tortellini and sauce: Add the drained tortellini to the skillet with the creamy sauce. Gently toss until the tortellini are well coated. Heat through for 1-2 minutes.
- Finish the dish: Stir in the reserved crispy bacon and the remaining 1/4 cup of Parmesan cheese. Taste and adjust seasoning with salt and black pepper if needed.
- Serve: Plate the creamy tortellini carbonara. Garnish with freshly chopped parsley and serve immediately with extra Parmesan cheese on the side.
Notes
- Reserve pasta water to adjust sauce consistency for a silky texture.
- For make-ahead, cook tortellini and make sauce separately. Combine just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat to prevent curdling.
- For a vegetarian option, omit bacon or substitute with sautéed mushrooms.
- For a lighter version, use half-and-half or reduced-fat cream and whole wheat tortellini.
- This dish can be made gluten-free by using gluten-free tortellini.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 250mg