30-Minute Creamy Tortellini Carbonara
A quick, comforting pasta dinner with bacon, parmesan, and rich cream sauce. Made in one pan in 30 minutes—perfect for cozy weeknights.
Ingredients
- - 1 20 oz package refrigerated cheese tortellini
- - 6 slices thick-cut bacon chopped
- - 2 cloves garlic minced
- - 1 cup heavy cream
- - 2 egg yolks room temperature
- - 1 cup grated Parmesan cheese
- - Freshly cracked black pepper to taste
- - Salt if needed
- - ½ cup reserved pasta water
Instructions
- Boil tortellini according to package instructions, shaving off 1 minute. Reserve ½ cup pasta water.
- In a large skillet, cook bacon over medium heat until crispy. Remove bacon, leave fat in pan.
- Add garlic to bacon fat and sauté 30 seconds.
- Pour in cream and reserved pasta water. Simmer 2–3 minutes.
- Add cooked tortellini and bacon to sauce, stir well.
- Remove from heat, stir in egg yolks and Parmesan quickly to thicken.
- Season with black pepper and serve immediately.
Notes
- Don't add yolks over heat (remove pan first.)
- Use fresh Parmesan for the best melt and flavor.
- Reserve pasta waterit helps smooth the sauce.
- For lighter version, use half-and-half, not milk.