Description

This 30-Minute Creamy Tortellini Carbonara Recipe is the ultimate weeknight dinner hero. Cheesy tortellini gets tossed in a rich, velvety sauce made with bacon, Parmesan, and egg yolks for maximum comfort in minimal time.

Ingredients

Cheese Tortellini: One 20-ounce package
Bacon: 6 slices, chopped
Heavy Cream: 1 cup
Egg Yolks: 2 large
Parmesan Cheese: 1 cup, freshly grated
Garlic: 2 cloves, minced
Black Pepper: Freshly cracked, to taste
Salt: To taste
Fresh Parsley: For garnish

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Instructions

Cook the chopped bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon, leaving the fat in the pan.
Bring a large pot of salted water to a boil and cook tortellini according to package directions. Reserve 1 cup of pasta water before draining.
Add minced garlic to the bacon fat and cook for 30-60 seconds until fragrant.
Pour in heavy cream and bring to a gentle simmer.
In a separate bowl, whisk egg yolks. Slowly drizzle in about 1/3 cup of warm cream while whisking constantly to temper the eggs.
Whisk the tempered egg mixture back into the skillet. Reduce heat to low.
Add grated Parmesan and black pepper, whisking until smooth.
Add drained tortellini and most of the bacon to the skillet, tossing to coat. Add pasta water if needed to thin the sauce.
Garnish with remaining bacon, extra Parmesan, and fresh parsley. Serve immediately.

Notes

For a lighter option, substitute half-and-half for heavy cream. Vegetarian version: omit bacon and use 2 tablespoons olive oil with a pinch of smoked paprika. Do not freeze leftovers as the sauce may separate.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 580
Sugar: 3g
Sodium: 850mg
Fat: 34g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 22g
Cholesterol: 180mg