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Tortellini Carbonara

Tortellini carbonara with plump refrigerated cheese tortellini tossed in a silky egg-and-parmesan sauce. Crispy pancetta and plenty of black pepper make every bite rich and creamy without cream.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Tortellini carbonara base
  • 20 oz refrigerated cheese tortellini
  • 6 oz pancetta or thick-cut bacon, diced
  • 4 egg yolks
  • 1 whole egg
  • 1.25 cup parmesan, finely grated
  • 4 clove garlic, minced
  • 0.5 cup pasta cooking water Use starchy water to make the sauce silky.
  • 0.25 tsp nutmeg
  • 0.01 lots of freshly cracked black pepper Season generously.
  • fresh parsley for serving Optional garnish, for color and freshness.
  • salt to taste Salt the pasta water and adjust the final seasoning.

Equipment

  • 1 large pot
  • 1 large skillet

Method
 

Cook tortellini
  1. Bring a large pot of well-salted water to a boil and cook the refrigerated cheese tortellini until tender, then reserve 1 cup of pasta cooking water.
  2. Keep the tortellini hot and set aside while you crisp the pancetta. (Do not drain completely dry.)
Crisp pancetta with garlic
  1. Cook diced pancetta in a large skillet over medium heat until crispy.
  2. Add minced garlic to the crispy pancetta and cook for 1 minute, then remove from heat.
Make the egg-parmesan mixture
  1. In a bowl, whisk egg yolks, whole egg, finely grated parmesan, nutmeg, and lots of freshly cracked black pepper until smooth and thick.
Toss into a creamy sauce
  1. Add the hot tortellini to the pancetta pan off the heat, then quickly pour in the egg mixture.
  2. Toss vigorously so the sauce coats the tortellini, adding pasta water a splash at a time until silky and creamy.
  3. Season with salt to taste, then top with fresh parsley and extra parmesan. Serve immediately with abundant cracked black pepper on top.

Notes

Key pro tip: to avoid scrambled eggs, keep the pancetta pan off the heat when adding the egg mixture and toss fast so the residual heat thickens it into a glossy sauce. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet with a splash of water to loosen the sauce (freeze not recommended because egg-based sauces can separate). Dietary swap: use smoked turkey bacon or pancetta-style plant bacon for a lighter pork flavor while keeping the crispy texture.