Tortellini Carbonara

Imagine creamy, velvety sauce coating every bite of soft, cheese-filled tortellini, welcome to Tortellini Carbonara! This twist on the classic carbonara takes things up a notch with tender, pillowy tortellini, creating a dish that’s both comforting and elegant. Carbonara’s iconic blend of parmesan, egg, and bacon flavors come together here in a simple yet decadent dish that’s perfect for weeknight dinners or when you want to impress guests. Let’s dive into this irresistible Italian-inspired recipe!

Ingredients:
18 oz Tortellini cheese-stuffed, or preferred filling
2 large Eggs
1 cup Parmesan Cheese grated (plus extra for garnish)
6 oz Pancetta or Bacon, diced
2 cloves Garlic minced (optional)
Salt and Black Pepper, freshly ground, to taste
2 tbsp Fresh Parsley chopped (for garnish, optional)

Instructions:
Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Reserve ¼ cup of pasta water before draining.
Prepare the Sauce Mixture: In a medium bowl, whisk together the eggs and grated parmesan cheese until smooth and well-combined. Set aside.
Cook the Pancetta or Bacon: In a large skillet, cook the diced pancetta, or bacon over medium heat until crispy. This should take about 5-7 minutes. Add the garlic, during the last minute, of cooking for additional flavor, if desired. Remove the skillet from the heat.
Combine Pasta and Sauce: Add the drained tortellini to the skillet with the pancetta. Pour the egg and cheese mixture over the pasta, stirring constantly, to prevent the eggs from curdling. The residual heat will create a creamy sauce. Add reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.
Season and Serve: Season with freshly ground black pepper to taste, and add salt if needed. Garnish with extra parmesan and fresh parsley if desired. Serve immediately and enjoy!

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