Creamy Tortellini Carbonara Twist (Printable Version)
# What You'll Need:
→ Pasta
01 -
18 oz cheese-stuffed tortellini
→ Dairy
02 -
1 cup grated parmesan cheese, plus extra for garnish
→ Proteins
03 -
2 large eggs
04 -
6 oz pancetta or thick-cut bacon, diced
→ Produce
05 -
2 cloves garlic, minced (optional)
06 -
2 tablespoons fresh parsley, chopped (for garnish, optional)
→ Seasonings
07 -
freshly ground black pepper, to taste
08 -
salt, to taste
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
02 -
In a medium bowl, whisk together eggs and grated parmesan cheese until smooth. Set aside.
03 -
In a large skillet over medium heat, cook diced pancetta or bacon until crispy, about 5–7 minutes. Add minced garlic during the last minute, if desired. Remove skillet from heat.
04 -
Add drained tortellini to the skillet with pancetta. Pour the egg and cheese mixture over the tortellini, stirring constantly to create a creamy sauce. Gradually add reserved pasta water until desired sauce consistency is achieved.
05 -
Season with freshly ground black pepper and adjust salt to taste. Garnish with additional parmesan cheese and fresh parsley. Serve immediately.
# Additional Tips:
01 -
To achieve a silky sauce, ensure the skillet is off the heat when adding the egg mixture and stir vigorously.