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Tortellini Carbonara

Tortellini carbonara is a quick pasta dinner with pillowy cheese tortellini coated in a silky egg-and-parmesan carbonara sauce. Crispy pancetta or bacon bits and plenty of cracked black pepper finish the easy carbonara every time.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Tortellini carbonara ingredients
  • 20 oz refrigerated cheese tortellini Use refrigerated cheese tortellini for fast cooking.
  • 6 oz pancetta or thick-cut bacon, diced Choose pancetta for classic flavor; thick-cut bacon works well.
  • 4 cloves garlic cloves, minced Minced garlic cooks quickly in the rendered fat.
  • 3 large eggs Room temperature helps the sauce emulsify.
  • 1 egg yolk Adds richness and thicker, creamier texture.
  • 1 cup parmesan cheese, finely grated Finely grate for a smooth egg-cream style sauce.
  • 0.5 plenty of cracked black pepper Use enough so it’s visible on top and in the sauce.
  • 0.25 tsp salt to taste Salt the pasta water; add more at the end if needed.
  • 0.5 fresh parsley for garnish Chopped parsley adds fresh color and aroma.

Equipment

  • 1 large skillet

Method
 

Cook the tortellini
  1. Bring salted water to a boil, then cook the refrigerated cheese tortellini until just al dente, stirring occasionally.
  2. Reserve 1 cup of pasta water, then drain the tortellini and set aside.
Crisp the pancetta and flavor the base
  1. Heat a large skillet over medium heat and cook the pancetta or thick-cut bacon until crispy, then remove it with a slotted spoon and leave the fat in the pan.
  2. Add the minced garlic to the skillet and cook for 30 seconds off heat while keeping the pan warm.
Make the egg and parmesan sauce
  1. Whisk the large eggs, egg yolk, and finely grated parmesan with plenty of cracked black pepper until smooth and thickened slightly.
Toss into a silky carbonara sauce
  1. Add the hot tortellini to the skillet off the heat, pour the egg mixture over the pasta, and toss quickly to coat.
  2. Add reserved pasta water a splash at a time while tossing constantly until the sauce is silky and clings to every tortellini.
Finish and serve
  1. Top with the crispy pancetta or bacon, extra parmesan, and fresh parsley, then serve immediately.

Notes

Pro tip: keep the skillet off the heat when adding the egg mixture so it emulsifies without scrambling. Store leftovers in the fridge up to 3 days; reheat gently to avoid breaking the sauce (add a splash of pasta water). Freezing is not recommended for best texture. For a dairy-reduced option, use a plant-based parmesan-style cheese and verify it melts and tastes salty enough.