Go Back

Tortellini Carbonara

Tortellini carbonara pairs pillowy cheese tortellini with a silky egg-and-parmesan sauce for a quick pasta dinner. Crispy pancetta or bacon bits and lots of cracked black pepper cling to every tortellini for an easy carbonara recipe.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Tortellini
  • 20 oz refrigerated cheese tortellini Use refrigerated or fresh tortellini for the best texture.
  • 1 cup parmesan cheese, finely grated, plus extra Grate from a block for best melting and sauce thickness.
  • 3 large eggs Whisk with yolk until smooth before combining with hot pasta.
  • 1 egg yolk Adds richness and helps the sauce turn creamy.
  • 0.25 tsp plenty of cracked black pepper Use enough to see specks across the sauce.
  • Salt to taste Salt the pasta water and season the sauce at the end if needed.
Carbonara mix-ins
  • 6 oz pancetta or thick-cut bacon, diced Thick-cut bacon works too; render until crisp.
  • 4 garlic cloves, minced Cook briefly in the rendered fat—do not brown.
  • Fresh parsley for garnish Add right before serving for color and freshness.

Equipment

  • 1 sheet pan

Method
 

Cook the tortellini
  1. Bring a large pot of salted water to a boil and cook the refrigerated cheese tortellini until just al dente, about 8 to 10 minutes. Visual cue: the tortellini should be tender with a slight bite in the center.
  2. Reserve 1 cup of pasta water, then drain the tortellini completely. Visual cue: the tortellini should be steaming but not wet with extra water.
Crisp the pancetta and perfume with garlic
  1. Cook the pancetta or thick-cut bacon in a large skillet over medium heat until crispy, about 7 to 9 minutes, then remove with a slotted spoon and leave the fat in the pan. Visual cue: the fat should look glossy while the bits are browned and crisp.
  2. Add the minced garlic to the fat and cook for 30 seconds off heat while the pan is still warm. Visual cue: it becomes fragrant but does not brown.
Make the egg-and-parmesan sauce and toss
  1. Whisk the eggs, egg yolk, and finely grated parmesan together with plenty of cracked black pepper in a bowl. Visual cue: the mixture turns pale and slightly thickened from the eggs.
  2. Add the hot tortellini to the skillet off the heat, pour the egg mixture over top, and toss quickly. Visual cue: the sauce starts to thicken immediately and turns glossy.
  3. Add reserved pasta water a splash at a time while tossing constantly until the sauce is silky and clings to every tortellini, about 1 to 2 minutes. Visual cue: a coating forms on the pasta and you can draw a line through it that slowly levels back in.
Finish and serve
  1. Top with the crispy pancetta or bacon, extra parmesan, and fresh parsley, then serve immediately. Visual cue: you should see pepper specks and crisp bits on the creamy surface.

Notes

Pro tip: keep the skillet off the heat when you add the egg mixture—constant tossing plus reserved pasta water is what creates the creamy, silky carbonara without scrambling. Refrigerate leftovers up to 3 days; reheat gently until just warm (sauce may loosen). Freezing: no, the egg sauce texture may break. Dietary swap: use turkey bacon for a lighter flavor while keeping the same technique.