Creamy Tortellini Carbonara
A quick and decadent twist on classic carbonara using cheese-filled tortellini. This weeknight-friendly recipe delivers all the rich, peppery, cheesy flavor of traditional carbonara — with less fuss and more comfort.
Equipment
- Large pot
- Skillet
- Slotted spoon
- Mixing bowl
- whisk
- Tongs
Ingredients
- 20 oz cheese tortellini (fresh or frozen)
- 4 oz guanciale or pancetta (or thick-cut bacon)
- 3 large egg yolks
- 1 cup Pecorino Romano cheese, finely grated
- 1 cup reserved pasta water
- freshly cracked black pepper, to taste
Instructions
- In a large skillet, cook diced guanciale or pancetta over medium-low heat until crispy. Remove pieces with a slotted spoon and set aside, leaving rendered fat in the pan.
- In a bowl, whisk egg yolks, grated Pecorino Romano, and black pepper until thick and creamy.
- Cook tortellini in a large pot of salted boiling water according to package directions. Reserve 1 cup of pasta water before draining.
- Add drained tortellini to the skillet with pork fat. Toss to coat, then turn off the heat. Stir in egg-cheese mixture, tossing quickly and gradually adding pasta water until a silky sauce forms.
- Add the crispy guanciale/pancetta back in, toss again, and serve immediately with extra Pecorino and black pepper.
Notes
✨ Variations: Stir in peas, spinach, or sautéed mushrooms for extra veggies. Add shrimp or chicken for protein.
💡 Tip: Always turn off the heat before adding the egg mixture — the residual heat is enough to create the silky sauce without scrambling the eggs.
💡 Tip: Always turn off the heat before adding the egg mixture — the residual heat is enough to create the silky sauce without scrambling the eggs.