Description
Tortellini Carbonara is an exquisite creamy pasta dish featuring tender tortellini, crispy pancetta, and a rich egg and Parmesan sauce, perfect for a delicious Italian meal that can be prepared quickly at home.
Ingredients
Scale
- 250g fresh tortellini
- 150g pancetta, diced
- 2 large eggs
- 100g Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the fresh tortellini and cook according to package instructions until al dente, about 3-5 minutes. Reserve a cup of pasta water, then drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced pancetta and cook until crispy and golden brown, about 4-5 minutes.
- In a bowl, whisk together 2 large eggs with the grated Parmesan cheese, season with salt and pepper.
- Combine the cooked tortellini with the pancetta in the skillet. Remove from heat and quickly add the egg and cheese mixture, stirring rapidly to create a creamy sauce, adding reserved pasta water as needed.
Notes
- Best enjoyed fresh; leftovers can be stored in an airtight container for up to 2 days in the refrigerator.
- To reheat, warm in a skillet over low heat, adding a splash of water or cream to refresh the sauce.
- For a vegetarian version, substitute pancetta with sautéed mushrooms and omit the eggs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600 Kcal
- Sugar: 1g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg