Creamy Tortellini Carbonara Pasta Recipe Easy Homemade Dinner Idea
A quick and easy creamy tortellini carbonara pasta that swaps traditional spaghetti for cheese-filled tortellini, delivering a silky sauce and crispy pancetta for a comforting Italian dinner in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 ounces cheese tortellini (fresh or frozen)
- 4 ounces diced pancetta or bacon
- 2 large eggs, room temperature
- 1 cup freshly grated Parmesan cheese (about 100 grams)
- 2 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- Salt, to taste
- Fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces of cheese tortellini and cook according to package instructions, usually 3-5 minutes for fresh or 7-9 minutes for frozen. Stir occasionally to prevent sticking. Reserve about 1 cup of pasta water before draining the tortellini.
- While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 4 ounces diced pancetta and cook until crisp and golden, about 5-7 minutes. Stir occasionally for even browning.
- Add 2 minced garlic cloves to the pancetta and cook for 30 seconds to 1 minute until fragrant but not browned. Remove the skillet from heat to prevent burning the garlic.
- In a mixing bowl, whisk together 2 large eggs and 1 cup freshly grated Parmesan cheese until smooth. Add about 1 teaspoon freshly ground black pepper and a pinch of salt.
- Add the drained tortellini to the skillet with pancetta and garlic (off the heat). Quickly pour the egg and cheese mixture over the pasta while tossing gently to coat. Use reserved pasta water a little at a time to loosen the sauce and achieve a silky texture.
- Taste and adjust seasoning with salt and more black pepper if desired. Garnish with chopped fresh parsley and serve immediately.
Notes
Use room temperature eggs to prevent scrambling. Add egg mixture off the heat and toss quickly. Reserve pasta water to loosen sauce as needed. Freshly grate Parmesan cheese for best sauce texture. Avoid overcooking tortellini to maintain texture. Reheat leftovers gently with a splash of milk or pasta water.
Nutrition
- Serving Size: About 1.5 cups (350
- Calories: 475
- Sugar: 2
- Sodium: 700
- Fat: 22.5
- Saturated Fat: 7
- Carbohydrates: 47.5
- Fiber: 2.5
- Protein: 19
Keywords: tortellini carbonara, creamy pasta, easy dinner, pancetta pasta, Italian pasta recipe, quick pasta, homemade carbonara