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Tortellini Carbonara

Tortellini carbonara with plump cheese tortellini coated in a silky egg-and-parmesan sauce, finished with crispy pancetta. The sauce is made off heat and loosened with starchy pasta water for a creamy, not-scrambled texture.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

cheese tortellini
  • 20 oz refrigerated cheese tortellini Use refrigerated tortellini for best texture.
pancetta
  • 6 oz pancetta or thick-cut bacon, diced Dice small so it crisps evenly.
eggs
  • 4 egg yolks Use 4 egg yolks.
  • 1 whole egg Use 1 whole egg.
parmesan
  • 1.25 cup parmesan, finely grated Finely grated helps the sauce emulsify.
garlic
  • 4 garlic, minced Use fresh minced garlic.
pasta water
  • 0.5 cup pasta cooking water Reserve before draining.
nutmeg
  • 0.25 tsp nutmeg A small pinch adds warmth.
black pepper
  • 0.5 tsp freshly cracked black pepper Use lots, especially on top.
parsley
  • 1 fresh parsley for serving Chop and sprinkle at the end.
salt
  • 0.25 tsp salt to taste Season pasta water and finish the sauce.

Equipment

  • 1 cast iron skillet

Method
 

Cook the tortellini
  1. Bring a pot of well-salted water to a rolling boil, then cook the refrigerated cheese tortellini for 8–12 minutes until tender. Reserve 1 cup of pasta cooking water, then drain the tortellini.
Crisp pancetta and bloom garlic
  1. In a cast iron skillet over medium heat, cook the diced pancetta until crispy, about 6–10 minutes. Add the minced garlic and cook 1 minute, then remove the pan from the heat.
Build the carbonara sauce
  1. Whisk the egg yolks, whole egg, grated parmesan, nutmeg, and lots of freshly cracked black pepper in a bowl until smooth and uniform. Keep the mixture ready for immediate tossing.
Combine and emulsify
  1. Add the hot tortellini to the pancetta pan off the heat, then quickly pour in the egg mixture. Toss vigorously so the sauce thickens from residual heat.
  2. While tossing, add pasta water a splash at a time until silky and creamy, 30–60 seconds total. Season with salt to taste, then top with fresh parsley and extra parmesan.

Notes

Pro tip: keep the pancetta pan off the heat when adding the egg mixture—this prevents scrambling while still letting the residual heat emulsify the sauce. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently in a skillet with a splash of pasta water to re-loosen. Freezing is not recommended because the creamy egg sauce can separate. For a dietary swap, use lactose-free parmesan (or a hard lactose-free cheese) to reduce dairy while keeping the same method.