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Creamy tortellini carbonara recipe card with pancetta, Parmesan, black pepper, ingredients, and easy cooking steps
Nimble Chef

Tortellini Carbonara

This creamy tortellini carbonara is a quick 30-minute pasta dinner made with cheese tortellini, crispy pancetta or bacon, eggs, Pecorino Romano, garlic, and plenty of black pepper. The silky sauce clings to every stuffed piece of pasta for a comforting weeknight meal that feels restaurant-worthy with very little effort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Dinner
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package 20 oz refrigerated cheese tortellini
  • 4 oz pancetta or beef, diced small
  • 3 large eggs, room temperature
  • 1 cup finely grated Pecorino Romano or Parmesan
  • 3 garlic cloves, minced or thinly sliced
  • 1 tsp freshly cracked black pepper
  • salt, for the pasta water
  • 1 tbsp pasta water, optional

Equipment

  • large pot
  • Large skillet
  • mixing bowl
  • Whisk
  • colander
  • measuring cup for reserving pasta water

Method
 

  1. Bring a big pot of water to a rolling boil and salt it generously. Drop in the cheese tortellini and cook according to the package directions, usually 3 to 5 minutes for fresh tortellini or 7 to 8 minutes for frozen. Before draining, scoop out at least 1/2 cup of the pasta water.
  2. While the water heats, add the diced pancetta or beef to a cold skillet over medium heat. Cook for about 6 to 8 minutes, until crispy and golden. Add the garlic during the last 2 minutes, then remove the pan from the heat so it stays warm but not too hot.
  3. In a bowl, whisk together the eggs, grated cheese, and freshly cracked black pepper until smooth and thick. Add a tiny splash of pasta water if desired to help loosen the mixture and reduce the risk of scrambling.
  4. Drain the tortellini and add it directly to the skillet with the pancetta, keeping the skillet off the heat. Toss everything together, then pour the egg mixture over the top. Stir quickly and constantly, adding reserved pasta water a tablespoon at a time until the sauce becomes glossy, creamy, and coats every piece of tortellini. Serve immediately.

Notes

Use room temperature eggs to help prevent scrambling. Always remove the skillet from the heat before adding the egg mixture, then stir quickly while adding reserved pasta water a tablespoon at a time until the sauce turns glossy and creamy. Fresh refrigerated tortellini gives the best texture, but frozen tortellini works too with a few extra minutes of cooking. Do not skip the black pepper, as it gives carbonara its classic flavor.