Creamy Tortellini Carbonara
A rich and creamy pasta dish that combines cheese-stuffed tortellini with crispy pancetta for a delicious weeknight meal.
Ingredients
Main Ingredients
- 12 oz Cheese-stuffed tortellini Use fresh or frozen.
- 3 large Eggs Whisked together for the sauce.
- 1 cup Grated parmesan cheese Freshly grated is recommended.
- 4 oz Pancetta Cook until crispy.
- 2 cloves Garlic, minced Adds flavor.
- 1 tsp Black pepper Freshly cracked.
- 1 tsp Salt For seasoning.
- 2 tbsp Olive oil For cooking the pancetta.
- 2 tbsp Fresh parsley Chopped, for garnish.
Instructions
Preparation
- Cook the tortellini according to package instructions, usually by boiling in salted water for about 3-5 minutes. Once cooked, drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the pancetta and cook for 5-7 minutes, stirring occasionally, until crispy and golden brown.
- In a separate bowl, whisk together 3 large eggs, 1 cup of grated parmesan cheese, a pinch of salt, and freshly cracked black pepper to create a creamy sauce.
Combining Ingredients
- Once the pancetta is crispy, add the cooked tortellini directly to the skillet and remove the pan from heat.
- Quickly pour the egg mixture over the pasta and pancetta, tossing continuously until well coated and creamy.
- If the sauce seems too thick, add a splash of reserved pasta water to reach desired consistency.
Serving
- Plate the creamy tortellini carbonara immediately and garnish generously with chopped parsley.
Notes
For extra flavor, serve with additional parmesan on top. This dish pairs well with a green salad or steamed vegetables.