Tortellini Carbonara
Indulge in the creamy, dreamy perfection of Tortellini Carbonara, a luxurious twist on the classic Italian dish. This recipe combines tender cheese tortellini with crispy pancetta, a silky sauce of rich egg yolks, Parmesan cheese, and a splash of heavy cream. Infused with the savory depth of garlic and elevated with a hint of freshly ground black pepper, every bite is a harmonious balance of bold flavors and velvety textures. Quick to prepare and perfect for weeknight dinners or special occasions, this irresistible pasta dish comes together in just 35 minutes. Garnish with fresh parsley and an extra sprinkle of Parmesan for a restaurant-quality meal that will delight your taste buds and impress your guests. Ideal for lovers of authentic Italian cuisine, this Tortellini Carbonara is a creamy pasta dish you won’t soon forget!
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Recipe Information
Ingredients
- 500 grams Cheese tortellini
- 150 grams Pancetta (or bacon)
- 4 large Egg yolks
- 1 large Whole eggs
- 100 grams Grated Parmesan cheese
- 100 milliliters Heavy cream
- 2 cloves Garlic cloves
- 1 tablespoon Olive oil
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining, then set the tortellini aside.
While the tortellini cooks, prepare the carbonara sauce. In a small bowl, whisk together the egg yolks, whole egg, grated Parmesan cheese, heavy cream, and a pinch of black pepper until smooth. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until crispy and golden, about 5-7 minutes.
Mince the garlic and add it to the skillet with the pancetta. Cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
Reduce the heat to low and return the cooked tortellini to the skillet with the pancetta and garlic. Toss to coat the pasta in the rendered fat from the pancetta.
Remove the skillet from the heat and immediately pour the egg and Parmesan mixture over the tortellini. Toss quickly and thoroughly to coat the pasta, allowing the residual heat to cook the sauce gently and create a silky texture. Add a few tablespoons of reserved pasta water if the sauce is too thick.
Season with additional black pepper to taste. Adjust salt as needed, keeping in mind that the pancetta and Parmesan are naturally salty.
Divide the tortellini carbonara among serving dishes. Garnish with fresh parsley, more grated Parmesan cheese, and an extra sprinkle of black pepper if desired. Serve immediately.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 1676 mg | 73% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.3 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 451 mg | 35% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
