Description
A quick recipe for creamy tortellini carbonara using store-bought tortellini.
Ingredients
Scale
- 1 pound cheese tortellini
- 4 ounces pancetta or bacon, diced
- 2 large eggs
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon black pepper, freshly ground
- Salt to taste
Instructions
- Cook tortellini according to package directions. Reserve about 1/2 cup of the pasta water before draining.
- While the tortellini cooks, cook the pancetta or bacon in a skillet over medium heat until crisp. Remove the skillet from the heat.
- In a bowl, whisk together the eggs, Pecorino Romano, Parmesan, and black pepper.
- Drain the tortellini and immediately add the hot pasta to the skillet with the rendered fat from the pancetta/bacon. Toss to coat.
- Quickly pour the egg and cheese mixture over the hot pasta, tossing constantly. The residual heat will cook the eggs into a sauce. Do not return the skillet to the heat.
- Add reserved pasta water, one tablespoon at a time, tossing until a creamy sauce forms. Add salt if needed.
- Serve immediately with extra cheese and pepper.
Notes
- Use high-quality cheese for the best flavor.
- Work quickly when adding the egg mixture to prevent scrambling.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3
- Sodium: 850
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 25
- Cholesterol: 150
Keywords: tortellini, carbonara, pasta, quick dinner, cheese tortellini