Tortellini Carbonara takes the beloved Italian classic and gives it a fun twist by using stuffed cheese tortellini for a richer, more satisfying experience. With crisp pancetta, a velvety egg-and-cheese sauce, and a pop of black pepper, this dish captures all the indulgence of traditional carbonara but with the convenience of a one-pot pasta. Whether you’re cooking for family, guests, or a cozy night in, this recipe delivers comforting decadence in every bite. Easy yet elegant, it’s perfect for busy weeknights or laid-back weekend dinners, pairing beautifully with a crisp salad or warm crusty bread for soaking up every bit of the creamy sauce.
Why You’ll Love This Recipe
- Creamy, decadent sauce without heavy cream
- Tender cheese tortellini holds sauce beautifully
- Crispy pancetta delivers savory crunch
- Ready in about 30 minutes
- Perfect for comforting dinners or special occasions
Ingredients
- 450 g fresh cheese tortellini
- 150 g pancetta or thick-cut bacon, diced
- 3 large eggs
- 120 g grated Parmesan cheese
- 60 g grated Pecorino Romano cheese
- 1 medium shallot, finely minced
- 2 cloves garlic, minced
- 15 ml extra virgin olive oil
- Freshly ground black pepper, to taste
- Salt, to taste
- 15 g chopped fresh parsley (optional garnish)
How to Make Tortellini Carbonara
- Bring a large pot of salted water to a boil and cook the fresh cheese tortellini until al dente, reserving about 120 ml of the pasta cooking water before draining
- While the tortellini cooks, heat the extra virgin olive oil in a large skillet over medium heat
- Add the diced pancetta and cook until crisp and golden, then add the minced shallot and sauté until soft
- Stir in the minced garlic and cook briefly until fragrant, avoiding any burning
- In a bowl, whisk together the eggs, grated Parmesan, and grated Pecorino Romano until smooth and creamy
- Remove the skillet from heat and add the drained tortellini directly to the pancetta mixture
- Pour the egg and cheese mixture over the hot pasta, tossing quickly so the residual heat gently cooks the sauce into a silky coating (do not boil)
- Add reserved pasta cooking water a splash at a time to loosen the sauce for the ideal creamy texture
- Season generously with freshly ground black pepper and taste for salt, adding more if needed
- Garnish with chopped fresh parsley if desired and serve immediately while rich and warm
Recipe Information
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Cuisine: Italian
Course: Main Course
Flavor Profile Breakdown
- Rich & Creamy from egg-cheese sauce
- Savory & Salty from pancetta and Pecorino
- Sharp & Tangy from Parmesan
- Peppery kick from black pepper
Pro Tips for Best Results
- Use real Parmesan and Pecorino Romano for authentic flavor
- Whisk eggs and cheese thoroughly for silky sauce
- Avoid heat when adding eggs — residual warmth cooks the sauce
- Reserve pasta water — it helps achieve a smooth, glossy finish
Variations & Substitutions
- Substitute pancetta with guanciale for a more authentic Italian carbonara
- Add sautéed mushrooms for extra earthy richness
- Swap fresh tortellini for gnocchi for a playful variation
- Stir in peas at the end for a pop of color and sweetness
Common Mistakes to Avoid
- Adding eggs over high heat — this can scramble the sauce
- Skipping the pasta water — you need it for texture
- Overcooking tortellini — aim for tender but firm
- Under-seasoning — taste and adjust salt and pepper
Serving Suggestions
Serve Tortellini Carbonara with a crisp green salad, lemon-garlic roasted asparagus, or a side of herbed bread to enrich your meal.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat with a splash of pasta water to revive the sauce.
Nutrition Information (Approximate)
Calories: 520 kcal
Protein: 22 g
Carbohydrates: 46 g
Fat: 30 g
Fiber: 2 g
Sugar: 2 g
Sodium: 980 mg
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the fresh cheese tortellini until al dente, reserving about 120 ml of the pasta cooking water before draining
- While the tortellini cooks, heat the extra virgin olive oil in a large skillet over medium heat
- Add the diced pancetta and cook until crisp and golden, then add the minced shallot and sauté until soft
- Stir in the minced garlic and cook briefly until fragrant, avoiding any burning
- In a bowl, whisk together the eggs, grated Parmesan, and grated Pecorino Romano until smooth and creamy
- Remove the skillet from heat and add the drained tortellini directly to the pancetta mixture
- Pour the egg and cheese mixture over the hot pasta, tossing quickly so the residual heat gently cooks the sauce into a silky coating (do not boil)
- Add reserved pasta cooking water a splash at a time to loosen the sauce for the ideal creamy texture
- Season generously with freshly ground black pepper and taste for salt, adding more if needed
- Garnish with chopped fresh parsley if desired and serve immediately while rich and warm
Notes
Carbohydrates: 46 g
Fat: 30 g
Fiber: 2 g
Sugar: 2 g
Sodium: 980 mg
Final Thoughts
Tortellini Carbonara is a creamy, satisfying dish that brings restaurant-style flavor to your home kitchen with minimal effort. By using cheese tortellini instead of traditional spaghetti, this version feels even more indulgent and comforting while staying true to the spirit of classic carbonara. Whether it’s a quick weeknight dinner or a special weekend meal, it’s sure to become a favorite.
FAQs
Can I make this without pancetta?
Yes, you can swap pancetta for thick-cut bacon if needed, though pancetta gives a slightly more savory, less smoky flavor.
Why shouldn’t I boil the eggs into the pasta?
Boiling can scramble them — the heat from the drained pasta gently cooks the egg mixture into a smooth, creamy sauce.
Can I use dried tortellini?
Fresh tortellini gives the best texture, but you can use dried; just follow package directions and reserve cooking water.
Is this dish heavy?
While rich and creamy, serving with a bright side salad helps balance the meal.
What wine pairs well with carbonara?
A crisp Italian white like Pinot Grigio or a light red like Chianti complements the richness.
