Creamy Tortellini Carbonara
This Creamy Tortellini Carbonara is a quick, comforting twist on the classic Italian dish, featuring cheese-stuffed tortellini tossed in a silky, bacon-studded carbonara sauce. Ready in just 30 minutes, it’s perfect for busy weeknights or cozy family dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
- 1 pound (16 oz) fresh cheese-stuffed tortellini (refrigerated, not dried)
- 6 ounces thick-cut bacon, diced (or pancetta)
- 2 large eggs, room temperature
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons chopped fresh parsley
- Extra Parmesan for serving
- Salt, for pasta water
Instructions
- Bring a large pot of salted water to a gentle boil. Add tortellini and cook according to package directions (usually 3-4 minutes). Once they float and are tender but not mushy, remove with a slotted spoon and set aside. Reserve 1/2 cup pasta water.
- While tortellini cooks, heat a large skillet over medium heat. Add diced bacon and cook until golden and crispy, about 6-8 minutes. Remove bacon with a slotted spoon and drain on a paper towel-lined plate. Pour off most bacon fat, leaving about 1 tablespoon in the pan.
- In a bowl, whisk together eggs, heavy cream, Parmesan cheese, and black pepper until smooth and creamy.
- Return skillet to medium-low heat. Add cooked tortellini and bacon, tossing gently to combine for about 1 minute. If dry, add a splash of reserved pasta water.
- Remove pan from direct heat. Slowly pour in the egg-cream-cheese mixture, stirring constantly. The residual heat will gently cook the sauce, making it thick and glossy. Adjust thickness with more pasta water if needed.
- Taste and adjust seasoning. Sprinkle with chopped parsley and extra Parmesan. Serve immediately with more black pepper if desired.
Notes
For a vegetarian version, substitute bacon with sautéed mushrooms or smoked tofu. Use gluten-free tortellini for a gluten-free adaptation. Always remove the pan from heat before adding the egg mixture to prevent scrambling. Reserve pasta water to adjust sauce consistency. Leftovers can be refrigerated for up to 3 days; reheat gently with a splash of milk or cream.
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 550
- Sugar: 3
- Sodium: 880
- Fat: 32
- Saturated Fat: 16
- Carbohydrates: 48
- Fiber: 3
- Protein: 22
Keywords: tortellini carbonara, creamy pasta, stuffed tortellini dinner, easy Italian recipe, weeknight dinner, comfort food, bacon pasta, quick pasta recipe