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Creamy Tortellini Carbonara served as a delicious featured image.

Tortellini Carbonara Ultimate Easy

This Tortellini Carbonara recipe simplifies the classic dish, focusing on a creamy, emulsified sauce achieved through careful temperature control and the use of pasta water. It's a quick and easy way to enjoy the rich flavors of carbonara with the convenience of tortellini.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound cheese tortellini fresh or frozen
  • 4 ounces guanciale or pancetta, diced
  • 3 large egg yolks
  • 1 whole egg
  • 1 cup grated Pecorino Romano cheese, plus more for serving
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 cup reserved pasta water, plus more as needed
  • Salt to taste

Equipment

  • large pot
  • large skillet
  • Medium bowl
  • whisk
  • colander
  • Measuring cups
  • Measuring spoons
  • Serving bowls

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the tortellini and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
  3. While the tortellini is cooking, in a large skillet over medium heat, cook the guanciale or pancetta until crispy and the fat has rendered.
  4. Remove the guanciale/pancetta from the skillet and set aside, leaving the rendered fat in the pan.
  5. In a medium bowl, whisk together the egg yolks, whole egg, Pecorino Romano cheese, Parmesan cheese, and black pepper until well combined.
  6. Turn off the heat under the skillet.
  7. Immediately add the drained tortellini to the skillet with the rendered fat.
  8. Pour the egg mixture over the hot tortellini.
  9. Quickly toss the tortellini to coat it evenly with the egg mixture.
  10. Add 1/4 cup of the reserved pasta water and continue to toss vigorously.
  11. If the sauce is too thick, add more pasta water, a tablespoon at a time, until it reaches your desired consistency.
  12. Divide the tortellini carbonara among bowls.
  13. Top with the crispy guanciale/pancetta and additional grated Pecorino Romano and Parmesan cheese.
  14. Serve immediately.

Notes

For best results, use high-quality cheese and guanciale or pancetta. Be careful not to overcook the eggs, as they will curdle. Serve immediately, as the sauce will continue to thicken as it cools. If guanciale is unavailable, pancetta is an acceptable substitute. Salt carefully as the guanciale and cheese are already salty.