Go Back

Tortellini Carbonara

Tortellini carbonara with pillowy cheese tortellini coated in a silky egg-and-parmesan sauce. Crispy pancetta (or bacon) and cracked black pepper are folded through for an easy carbonara recipe that’s ready fast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Cheese tortellini pasta
  • 20 oz refrigerated cheese tortellini Use refrigerated tortellini for the best pillowy texture and quick cook time.
Crispy bacon layer
  • 6 oz pancetta or thick-cut bacon, diced Dice evenly so the pieces crisp uniformly.
Garlic and eggs
  • 4 garlic cloves, minced Minced garlic cooks briefly so it stays aromatic, not browned.
  • 3 large eggs Room-temperature eggs help the sauce emulsify smoothly.
  • 1 egg yolk Adds richness and helps thicken the egg cream sauce pasta style coating.
Cheese and seasonings
  • 1 cup parmesan cheese, finely grated, plus extra Grate finely so it melts into the egg mixture without clumps.
  • 0.5 Plenty of cracked black pepper Season generously; visible pepper is part of the classic look.
  • 0.25 Salt to taste Salt the pasta water and adjust at the end if needed.
  • 0.25 Fresh parsley for garnish Adds a fresh, green finish right before serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the tortellini
  1. Bring a pot of salted boiling water to a boil and cook refrigerated cheese tortellini until just al dente, then reserve 1 cup pasta water and drain.
  2. Keep the drained tortellini ready so you can transfer them right away for a smooth egg-based coating.
Make crispy pancetta and garlic fat
  1. Cook diced pancetta or thick-cut bacon in a large skillet over medium heat until crispy, then remove with a slotted spoon and leave the fat in the pan.
  2. Add minced garlic to the remaining fat and cook for 30 seconds off heat (pan still warm) to perfume without browning.
Emulsify the carbonara sauce
  1. Whisk the large eggs, egg yolk, and finely grated parmesan with plenty of cracked black pepper in a bowl until smooth and thickened slightly.
  2. Add hot tortellini to the skillet off the heat, pour the egg mixture over, and toss quickly to coat.
  3. Add reserved pasta water a splash at a time, tossing constantly until the sauce is silky and clings to every tortellini.
Finish and serve
  1. Top with crispy pancetta, extra parmesan, and fresh parsley, then serve immediately while the egg cream sauce pasta coating is glossy.

Notes

Pro tip: Keep the skillet off the heat when adding the egg mixture so it thickens into a silky carbonara (not scrambled eggs). Refrigerate leftovers in a sealed container up to 3 days; reheat gently with a splash of pasta water. Freezing isn’t recommended because the egg sauce can break. For a dairy-light swap, use a high-quality vegetarian parmesan-style hard cheese and check that it melts well.