Description
This creamy tortellini carbonara is what pasta dreams are made of – all the classic carbonara flavors wrapped around pillowy cheese-filled pasta. Dinner doesn’t get more comforting than this.
Ingredients
Scale
- 16 oz (450g) fresh cheese tortellini
- 6 oz (170g) pancetta or thick-cut bacon, diced
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 cup (100g) freshly grated Pecorino Romano cheese, plus extra for serving
- ½ cup (50g) freshly grated Parmesan cheese
- 3 cloves garlic, minced
- ½ teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons fresh parsley, chopped
- ¼ teaspoon salt (for pasta water)
- Reserved pasta water as needed
Instructions
- Bring a large pot of water to boil with ¼ teaspoon salt. In a medium bowl, whisk together eggs, egg yolk, Pecorino Romano, and Parmesan cheese until well combined.
- Heat a large skillet over medium heat. Cook diced pancetta until crispy, about 7-8 minutes. Add minced garlic during the last minute and cook until fragrant.
- Cook tortellini according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Reduce heat under skillet to low. Add drained tortellini to the pancetta and garlic, tossing to coat. Remove skillet from heat completely.
- Quickly pour the egg and cheese mixture over the hot tortellini, stirring vigorously to prevent eggs from scrambling. The residual heat will create a smooth sauce.
- If sauce is too thick, gradually add splashes of reserved pasta water while stirring until reaching desired consistency.
- Add freshly ground black pepper and toss again. Taste and adjust seasoning if needed.
- Serve immediately in warmed bowls, garnished with additional cheese, black pepper, and chopped parsley.