If you’re craving a comfort meal that brings together creamy, cheesy indulgence with a pop of green freshness, you’ve got to try this Tortellini Carbonara with Bacon, Peas, and Parmesan Recipe. It’s that perfect blend of tender cheese and spinach tortellini wrapped in a luscious sauce made silky by egg yolks and cream, with salty, crispy bacon and sweet peas adding color and texture. This dish is not only a feast for your taste buds but also comes together in under 30 minutes, making it the ultimate weeknight dinner that feels special without stress.
Ingredients You’ll Need
These ingredients might be simple, but each one is essential to creating that unforgettable balance of flavors and textures in this dish. From the creamy sauce to the crispy bacon and fresh peas, everything plays a delicious role.
- Cheese & spinach tortellini: The star pasta that carries the creamy sauce beautifully with its cheesy filling and spinach hint.
- Thick cut bacon: Adds a smoky crunch and savory depth that cuts through the richness of the sauce.
- Heavy cream: Provides the silky base for the sauce, making it luxuriously smooth.
- Egg yolks: The secret to that authentic carbonara creaminess without the heaviness of a traditional cream sauce.
- Parmesan cheese: Grated finely for a nutty, salty lift that melts into the sauce and finishes every bite.
- Frozen peas: A pop of bright color and natural sweetness to lighten and balance each spoonful.
- Extra parmesan cheese: Optional, for sprinkling on top to add even more cheesy goodness when serving.
How to Make Tortellini Carbonara with Bacon, Peas, and Parmesan Recipe
Step 1: Cook the Tortellini
Start by boiling your cheese and spinach tortellini according to the package instructions, but be sure to drain them about two minutes before they reach al dente. This slight undercooking is important because the tortellini will finish cooking in the sauce later, soaking up that incredible flavor without getting mushy.
Step 2: Cook the Bacon
While the pasta is cooking, heat a large skillet and add the chopped thick cut bacon. Cook the bacon for 5 to 7 minutes until it’s just slightly crispy—enough to add texture but still tender. Then, drain off all but about 1 ½ tablespoons of the bacon grease to keep the dish flavorful without being greasy. Reduce your heat to low or medium-low to gently finish the sauce.
Step 3: Whisk Together the Sauce Base
In a separate bowl, whisk your heavy cream, egg yolks, and freshly shredded parmesan cheese until smooth and fully combined. These ingredients together create a rich sauce that will cling beautifully to every piece of tortellini, making each bite silky and cheesy.
Step 4: Combine Sauce and Peas
Pour the cream and egg yolk mixture slowly into the skillet with the bacon, whisking constantly to prevent the eggs from scrambling. Then stir in the frozen peas, which will gently warm from the residual heat. This step ensures everything starts to blend together before adding the pasta.
Step 5: Bring the Sauce to a Simmer
Keep stirring as the sauce slowly comes to a simmer. You’ll see the cheese begin to melt, thickening the sauce and developing that lovely carbonara texture. This step is crucial because it helps meld all the flavors without overcooking the eggs.
Step 6: Add the Tortellini to the Sauce
Now it’s time to toss in the cooked tortellini, stirring to coat them thoroughly. Let everything cook together for an additional two minutes, allowing the pasta to finish cooking in the sauce and soak up all the creamy, cheesy goodness.
Step 7: Serve It Up Hot
Your Tortellini Carbonara with Bacon, Peas, and Parmesan Recipe is ready to be savored! Serve it immediately while it’s hot and the sauce is still luxuriously smooth.
How to Serve Tortellini Carbonara with Bacon, Peas, and Parmesan Recipe
Garnishes
A generous sprinkle of extra grated parmesan cheese on top adds a final layer of salty richness that makes each bite even more indulgent. If you want a pop of freshness, a little chopped parsley brightens the plate and complements the creamy sauce beautifully.
Side Dishes
This dish is hearty on its own, but if you’d like to round out your meal, a crisp green salad with a light vinaigrette creates a lovely contrast. Garlic bread or a warm baguette is perfect for soaking up any leftover sauce—because who wants to waste a drop?
Creative Ways to Present
For dinner parties, serve this carbonara in individual shallow bowls with the bacon and peas artfully scattered over the top. Add a twist by swapping the peas for asparagus tips or sun-dried tomatoes for variety. Presentation is all about letting that creamy sauce shine while showcasing the colorful bites mixed throughout.
Make Ahead and Storage
Storing Leftovers
Store any leftover Tortellini Carbonara with Bacon, Peas, and Parmesan Recipe in an airtight container in the refrigerator for up to three days. The sauce may thicken as it cools, but it will still taste delicious once reheated gently.
Freezing
Because of the creamy sauce, freezing isn’t ideal as the texture can separate upon thawing. We recommend enjoying this dish fresh for the best flavor and creaminess.
Reheating
Reheat leftovers slowly on the stove over low heat, adding a splash of cream or milk to loosen the sauce as needed. Stir frequently to bring back that silky texture without scrambling the eggs. Microwave reheating works too but use short bursts and stir often.
FAQs
Can I use a different type of pasta instead of tortellini?
Absolutely! While cheese and spinach tortellini is traditional here, you can swap in ravioli, gnocchi, or even penne for a change. Just adjust cooking times accordingly to maintain the perfect al dente texture.
Is it safe to use raw egg yolks in carbonara?
Yes, the key is to temper the eggs slowly and cook the sauce gently until it reaches a safe temperature without turning into scrambled eggs. Using room temperature eggs helps the sauce come together smoothly.
Can I make this recipe vegetarian?
To make it vegetarian, simply leave out the bacon and add sautéed mushrooms or smoked paprika for that smoky flavor. You’ll still get the creamy, cheesy satisfaction with a plant-based twist.
What’s the best way to prevent the sauce from curdling?
Whisk the sauce mixture constantly while adding it to the warm pan, and keep the heat low to medium-low. Slow, gentle cooking is essential to keep the eggs from scrambling and create that signature silky carbonara sauce.
Can I substitute heavy cream with something lighter?
You can use half-and-half or whole milk for a lighter sauce, but it won’t be quite as rich and creamy. Be sure to monitor the sauce as it cooks so it doesn’t become too thin or separate.
Final Thoughts
This Tortellini Carbonara with Bacon, Peas, and Parmesan Recipe is one of those magical meals that feels like a hug on a plate. Creamy, cheesy, and packed with comforting flavors, it’s a dish that’s easy enough for a busy weeknight but impressive enough to share with friends. Give it a try, and soon it’ll be a favorite you turn to again and again when you want something truly satisfying.
Print
Tortellini Carbonara with Bacon, Peas, and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This creamy Tortellini Carbonara combines cheese and spinach-stuffed tortellini with a rich sauce made from bacon, heavy cream, egg yolks, parmesan cheese, and peas. This quick and flavorful stovetop recipe delivers a deliciously comforting Italian-inspired dish perfect for a hearty weeknight dinner.
Ingredients
Pasta
- 12 ounce package cheese & spinach tortellini
Bacon and Sauce
- 8 oz thick cut bacon, chopped
- 1 ¼ cup heavy cream, room temperature
- 3 egg yolks, room temperature
- ¾ cup shredded parmesan cheese, room temperature
- ¾ cup frozen peas
Garnish
- Extra parmesan cheese, optional
Instructions
- Cook the Tortellini: In a large saucepan, cook the cheese and spinach tortellini according to package directions but stop 2 minutes before the recommended al dente time. This ensures the tortellini will finish cooking in the sauce without becoming overcooked. Drain well and set aside.
- Prepare the Bacon: Heat a large skillet over medium heat and add the chopped thick-cut bacon. Cook for 5-7 minutes until the bacon is slightly crispy. Carefully drain off all but 1 ½ tablespoons of the rendered bacon grease to retain flavor for the sauce. Reduce the skillet heat to low or medium-low.
- Make the Sauce Mixture: In a mixing bowl, whisk together the room temperature heavy cream, egg yolks, and shredded parmesan cheese until fully combined and smooth. This mixture will form the creamy carbonara sauce base.
- Add Sauce to Bacon: Slowly pour the cream, egg yolk, and cheese mixture into the skillet with the bacon grease while whisking constantly to prevent curdling. Then, stir in the frozen peas to combine evenly.
- Simmer Sauce and Combine Tortellini: Continue stirring the sauce gently over low heat until it starts to simmer and the cheese begins melting into the sauce. Then add the drained tortellini to the skillet and stir well to coat all the pasta with the sauce.
- Finish Cooking: Cook the tortellini in the sauce for 2 more minutes, stirring occasionally, until the cheese is fully melted and the tortellini is cooked through and coated in the creamy carbonara sauce.
- Serve: Serve the tortellini hot, optionally garnished with extra shredded parmesan cheese for added richness and flavor.
Notes
- Make sure the egg yolks and cream are at room temperature to prevent the sauce from curdling when added to the hot skillet.
- Do not overcook the tortellini in the initial boiling step to avoid mushy pasta.
- Adjust the amount of bacon grease left in the pan according to your preference for richness.
- Use freshly grated parmesan cheese for the best flavor and melting quality.
- You can substitute frozen peas with fresh peas if available; just blanch them briefly before adding.
- This dish is best served immediately as the sauce thickens as it cools.
