Tortellini Carbonara
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2
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Calories
983 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Tortellini Carbonara
Description
This recipe starts by cooking diced bacon until browned but not overly crisp, leaving its rendered fat in the pan. Egg yolks are whisked with Parmesan and pecorino cheeses plus black pepper to form a rich sauce base. Tortellini is boiled just shy of the package instructions, then drained with some pasta water reserved.
Off the heat, tortellini, butter, bacon, and egg-cheese mixture are combined in the pan. Gradually adding reserved pasta water helps loosen the sauce to a creamy consistency without scrambling the eggs. The result is a smooth sauce clinging to pasta, featuring the saltiness of the cheeses and smokiness from bacon.
It can be served immediately as a comforting pasta dish. The recipe notes suggest storing leftovers in an airtight container for up to four days. Guanciale or pancetta can be substituted for bacon for a traditional flavor.
Ingredients
- 1 package (20 oz) tortellini chicken & garlic or three cheese
- 8 oz Bacon diced, thick cut
- 3 egg yolk
- ¾ cup Parmesan Cheese grated
- ½ cup pecorino cheese grated
- ¼ tsp black pepper ground
- 1 tbsp butter
Instructions
- Start by preparing the bacon. Use kitchen shears to cut it into small, bite sized pieces. Place it in a cold skillet and turn to medium heat. Allow the bacon to cook, but avoid over crisping it.
- Use a slotted spoon to remove the bacon from the pan and keep the excess bacon grease in the pan.
- In a small mixing bowl, whisk together egg yolks, grated cheeses, and ground pepper. Set aside.
- Bring a sauce pot of water to medium-high heat. Boil the tortellini for 1 minute less than according to package instructions. Drain the tortellini, saving at least 1 cup of pasta water for the pasta.
- Add the bacon greased skillet back to the warm stove burner that you used to boil the pasta, but keep it turned off (we want the eggs to warm, not scramble). Add butter, bacon, egg/cheese mixture, and tortellini to the skillet and mix fervently.
- Gradually add pasta water into the mixture in increments of 2 tablespoons. Mix well, adding more pasta water if the sauce is too thick or tortellini looks dry.
- Serve tortellini carbonara immediately, garnished with more cheese and black pepper. Enjoy!
Notes
- Store leftovers in an airtight container for up to 4 days.
- Guanciale or pancetta can replace bacon for an authentic carbonara flavor.
- Spaghetti or rigatoni noodles may be used as alternatives to tortellini.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 983 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 983kcal | 49% |
| Carbohydrates | 53g | 18% |
| Protein | 50g | 100% |
| Fat | 112g | 172% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 437mg | 146% |
| Sodium | 2449mg | 102% |
| Potassium | 397mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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