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Tortellini Carbonara

Tortellini carbonara with silky egg-and-parmesan sauce and crispy pancetta. Refrigerated cheese tortellini gets tossed off the heat so the sauce turns creamy without scrambling, then finishes with nutmeg and lots of cracked black pepper.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Tortellini carbonara components
  • 20 oz refrigerated cheese tortellini Cook in well-salted water; reserve pasta water.
  • 6 oz pancetta or thick-cut bacon, diced Crisp until browned, then briefly sauté garlic.
  • 4 egg yolks Whisk with whole egg and parmesan off heat.
  • 1 whole egg Helps thicken into a creamy sauce.
  • 1.25 cup parmesan, finely grated Use finely grated for smooth melting.
  • 4 clove garlic, minced Add after pancetta is crisp.
  • 0.5 cup pasta cooking water Add a splash at a time to loosen into a silky sauce.
  • 0.25 tsp nutmeg Add to egg mixture for warm aroma.
  • 0.25 tsp freshly cracked black pepper Use generously for peppery top.
  • fresh parsley for serving Chop and serve over the top.
  • salt to taste Salt the boiling water and final sauce as needed.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Cook the tortellini and pancetta
  1. Bring a large pot of well-salted water to a boil and cook the refrigerated cheese tortellini until tender, reserving 1 cup pasta cooking water.
  2. In a cast iron skillet, cook the diced pancetta (or thick-cut bacon) over medium heat until crispy, then add the minced garlic and cook for 1 minute.
  3. Remove the pancetta pan from the heat to stop the garlic from browning further.
Make the egg-parmesan sauce and toss
  1. In a bowl, whisk the egg yolks, whole egg, finely grated parmesan, nutmeg, and lots of freshly cracked black pepper until smooth.
  2. Add the hot tortellini to the pancetta pan off the heat, then quickly pour in and toss with the egg mixture.
  3. Toss vigorously for 30 to 60 seconds, adding pasta water a splash at a time until silky and creamy.
  4. Season with salt to taste, then top with fresh parsley and extra parmesan before serving.

Notes

Pro tip: toss off the heat and add pasta water gradually so the egg-and-parmesan emulsifies into a creamy sauce instead of scrambling. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of water. Freezing is not recommended. Dietary swap: use lactose-free parmesan or a lactose-free hard cheese blend if needed for dairy sensitivity.