Description
This Creamy Tortellini Carbonara Recipe is the ultimate comfort dish—rich, velvety, and packed with crispy bacon, tender tortellini, and a silky parmesan sauce. It’s quick enough for a weeknight but indulgent enough to feel like a restaurant-quality meal at home.
Ingredients
Scale
- 20 oz cheese tortellini (fresh or refrigerated)
- 6 slices bacon, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 large eggs
- ½ tsp black pepper
- ¼ tsp salt (adjust to taste)
- 2 tbsp fresh parsley, chopped
- ½ cup reserved pasta water
Instructions
- Cook the tortellini according to package instructions. Reserve ½ cup of pasta water, then drain.
- In a large skillet over medium heat, cook chopped bacon until crispy. Remove and set aside, leaving a bit of bacon fat in the pan.
- Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and let it gently simmer for 2–3 minutes.
- In a bowl, whisk together eggs, Parmesan cheese, salt, and black pepper.
- Reduce heat to low. Slowly add the egg mixture to the skillet, stirring constantly to create a smooth sauce (avoid scrambling).
- Add the cooked tortellini and toss to coat.
- Stir in reserved pasta water as needed to loosen the sauce.
- Add crispy bacon back in and mix well.
- Garnish with parsley and extra Parmesan before serving.
Notes
Keep the heat low when adding the egg mixture to prevent scrambling.
Pasta water is your secret weapon for a silky sauce—don’t skip it!
Fresh tortellini cooks faster and gives a softer texture than frozen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 185mg