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Tortellini Carbonara

Tortellini carbonara is a quick pasta dinner with pillowy cheese tortellini coated in a silky egg-and-parmesan sauce. Crispy pancetta or bacon bits and plenty of cracked black pepper make this an easy carbonara-style weeknight Italian dinner.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Cheese tortellini
  • 20 oz refrigerated cheese tortellini Use refrigerated cheese tortellini for the best pillowy texture.
Pancetta or bacon
  • 6 oz pancetta or thick-cut bacon, diced Thick-cut bacon also works; dice so it crisps quickly.
Aromatics and eggs
  • 4 cloves garlic cloves, minced Minced garlic cooks fast in the rendered pancetta fat.
  • 3 large eggs Use room-temperature eggs if possible to help the sauce emulsify.
  • 1 egg yolk Extra yolk makes the sauce richer and silkier.
Cheese and seasonings
  • 1 cup parmesan cheese, finely grated, plus extra Finely grate for faster melting and a smoother sauce.
  • 1 Plenty of cracked black pepper Season generously so you can see the pepper on top.
  • 1 Salt to taste Salt the pasta water and adjust at the end if needed.
  • 1 Fresh parsley for garnish Chopped parsley adds color and freshness right before serving.

Equipment

  • 1 large skillet

Method
 

Cook the tortellini
  1. Bring a pot of salted water to a boil, then cook the refrigerated cheese tortellini until just al dente. Reserve 1 cup pasta water and drain, keeping the tortellini hot.
Crisp the pancetta or bacon
  1. Heat a large skillet over medium heat and cook the diced pancetta or thick-cut bacon until crispy, stirring as needed. Remove the crispy bits with a slotted spoon, leaving the fat in the pan.
Bloom the garlic
  1. Add the minced garlic to the pancetta fat in the warm pan and cook for 30 seconds, off heat. Stir just until fragrant—do not brown.
Mix the egg and parmesan sauce base
  1. In a bowl, whisk the large eggs, egg yolk, and finely grated parmesan with plenty of cracked black pepper. Mix until smooth and well combined.
Toss to make a silky carbonara
  1. Add the hot tortellini to the skillet off the heat, then pour the egg-parmesan mixture over. Toss quickly and add reserved pasta water a splash at a time, 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. Sprinkle an additional pinch of cracked black pepper if desired.

Notes

Pro tip: keep the skillet off the heat when adding the egg mixture so it thickens without scrambling. Refrigerate leftovers in a sealed container for up to 2 days; reheat gently with a splash of pasta water (sauce may loosen). Freezing isn’t recommended for best texture. For a lighter option, use reduced-fat parmesan and replace part of the egg with an extra egg white, but keep the yolk for the classic richness.