Cheese Tortellini Carbonara
This creamy, cheesy tortellini carbonara wraps you in comfort with every bite. Ready in under 30 minutes, it’s a weeknight dinner savior full of indulgent flavor.
Equipment
- Large Skillet
- Pot
- Mixing Bowl
Ingredients
Tortellini Carbonara
- 18 oz cheese tortellini fresh or refrigerated
- 4 oz thick-cut bacon or pancetta diced
- 3 egg yolks
- 1 cup Parmesan cheese grated
- 1 garlic clove minced
- 1/2 cup frozen peas optional
- black pepper freshly cracked
- salt for pasta water
Instructions
- Cook the tortellini in salted boiling water. Reserve 1/2 cup of pasta water before draining.
- Crisp the bacon or pancetta in a large skillet over medium heat. Add garlic and cook for 30 seconds.
- In a mixing bowl, whisk together egg yolks and Parmesan cheese. Gradually add a bit of hot pasta water to temper the eggs.
- Turn off the heat. Add the drained tortellini to the skillet and stir in the egg mixture quickly to create a creamy sauce. Add peas if using.
- Season with freshly cracked black pepper and additional Parmesan. Serve immediately.
Notes
Make ahead tip: Store cooked tortellini and sauce separately. Reheat gently and combine before serving, loosening with a splash of pasta water or cream.