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
Scale
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.
