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30-Minute Creamy Tortellini Carbonara

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A quick and delightful creamy pasta dish blending Carbonara with cheese tortellini, topped with crispy pancetta and Parmesan cheese.

Ingredients

Scale
  • 18 oz cheese tortellini (refrigerated or frozen)
  • 2 large eggs
  • 1 cup Parmesan cheese, freshly grated (plus extra for garnish)
  • 6 oz pancetta or bacon, diced
  • 2 cloves garlic, minced (optional)
  • Black pepper, freshly ground (to taste)
  • Salt, to taste
  • 2 Tbsp fresh parsley, chopped (optional, for garnish)
  • ¼ cup reserved pasta water (approximate)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the tortellini until al dente according to the package instructions. Reserve ¼ cup of pasta water before draining.
  2. In a bowl, whisk together eggs and grated Parmesan until smooth. Season lightly with salt and a generous amount of freshly ground black pepper. Set aside.
  3. In a large skillet over medium heat, cook the diced pancetta or bacon until crisp and golden (about 5–7 minutes). Add minced garlic during the final minute if using. Remove the pan from heat.
  4. Immediately add the drained tortellini to the pan with pancetta and toss to coat in the rendered fat.
  5. Pour in the egg and cheese mixture, stirring constantly. The residual heat from the tortellini will cook the eggs gently into a creamy sauce.
  6. If the sauce is too thick, gradually stir in reserved pasta water, one tablespoon at a time, until the texture is silky and smooth.
  7. Finish with more black pepper, a sprinkle of Parmesan, and the fresh parsley. Serve immediately to enjoy the creaminess at its best!

Notes

This dish pairs beautifully with a crisp side salad or roasted seasonal vegetables. Best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Nutrition

Find it online: https://www.nailzspa.com/creamy-tortellini-carbonara-30-minutes/

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