Description
This Tortellini Carbonara recipe offers a creamy, indulgent twist on traditional carbonara by using ham & cheese tortellini. With a luscious sauce made from egg yolks, pecorino, parmesan, and savory bacon, this dish comes together quickly on the stovetop, making it a perfect comforting meal for two.
Ingredients
Scale
Pasta
- 2 servings dried ham & cheese tortellini (or fresh/refrigerated/frozen, any filling)
- ¼ cup pasta cooking water (or more, to desired sauce consistency)
Carbonara Sauce
- ⅓ cup diced bacon or guanciale / pancetta
- 2 egg yolks
- ¼ cup grated pecorino cheese (plus more for serving, optional)
- ¼ cup grated parmesan cheese (plus more for serving, optional)
- ¼ teaspoon freshly ground black pepper (plus more for serving, optional)
Instructions
- Cook the tortellini: Bring unsalted water to a boil and cook the tortellini for about 1 minute less than package instructions indicate, so they are almost done but not fully cooked. Drain the pasta, reserving at least ½ cup (1 dl) of the pasta water to use in the sauce.
- Cook the bacon: Dice the bacon and place it in a cold pan. Heat the pan over medium and sear the bacon until cooked through but not crispy. Remove the pan from heat, keeping the bacon fat in the pan for flavor.
- Prepare the sauce mixture: In a bowl, combine the grated pecorino cheese, parmesan cheese, egg yolks, and freshly ground black pepper. Mix well to create a creamy cheese and egg mixture.
- Combine pasta and sauce: After draining, immediately add the hot tortellini to the pan with the bacon and fat, off the heat. Add about 2 tablespoons of the reserved pasta water and stir quickly. Then add the cheese and egg mixture and mix thoroughly, adding more pasta water as needed to achieve a creamy sauce. Taste and add salt only if necessary.
- Serve: Plate the tortellini carbonara immediately, topping with extra grated cheese and freshly ground pepper if desired for enhanced flavor.
Notes
- Don’t salt the pasta water since the bacon, pecorino, and tortellini are already salty; add salt only if needed after cooking.
- Don’t overcook the tortellini; it will finish cooking in the pan with the sauce.
- Start the bacon in a cold pan to render maximum fat, which is essential for the creamy sauce.
- Make sure the pan is off heat when adding the egg yolk mixture to avoid scrambling the eggs; the eggs should gently heat from residual warmth.
- Use hot pasta and pasta water immediately to help melt the cheese and create a smooth, creamy sauce.
- Carbonara is best served fresh as leftovers tend to lose creaminess; if storing, refrigerate in an airtight container for up to 4 days.
- Reheat leftovers in 30-second increments in the microwave, stirring between intervals to avoid overcooking.
- Freezing leftovers is not recommended as it compromises the texture and flavor of the sauce.
Keywords: Tortellini Carbonara, Ham and Cheese Tortellini, Italian Pasta, Carbonara Sauce, Bacon Pasta