Description
Enjoy a creamy Tortellini Carbonara that combines tender tortellini with a rich sauce of eggs, Pecorino Romano cheese, and crispy pancetta. This comforting dish is perfect for weeknight dinners or special occasions, offering a delightful twist on the classic Italian recipe.
Ingredients
Scale
- 1 pound of fresh tortellini (cheese or meat-filled)
- 4 ounces of pancetta or guanciale, diced
- 2 large eggs
- 1 cup of grated Pecorino Romano cheese
- 2 cloves of garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- 1 tablespoon of olive oil (optional)
Instructions
- Start by bringing a large pot of salted water to a boil. The salt is essential as it enhances the flavor of the tortellini.
- Once the water is boiling, add the fresh tortellini. Cook according to the package instructions, usually around 3-5 minutes, until they float to the surface and are tender.
- While the tortellini is cooking, prepare a large bowl of ice water. This will help stop the cooking process if you accidentally overcook the tortellini.
- Once cooked, use a slotted spoon to transfer the tortellini to the ice water for about a minute. This will help them maintain their texture. After that, drain them and set aside.
- In a large skillet, heat the olive oil over medium heat. If you’re using pancetta or guanciale, you might not need the oil, as the fat from the meat will render out.
- Add the diced pancetta or guanciale to the skillet. Cook for about 5-7 minutes, stirring occasionally, until it becomes crispy and golden brown.
- Once the meat is crispy, add the minced garlic to the skillet. Sauté for about 1 minute, just until the garlic is fragrant. Be careful not to burn it.
- In a separate bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined.
- Season the egg and cheese mixture with a generous amount of freshly ground black pepper.
- Once the tortellini is cooked and drained, add it directly to the skillet with the pancetta and garlic. Toss everything together gently to combine.
- Remove the skillet from the heat.
- Quickly pour the egg and cheese mixture over the hot tortellini, tossing continuously.
- Continue tossing until the tortellini is well coated in the sauce.
- Once everything is well combined, taste the dish and adjust the seasoning with salt and more black pepper if needed.
- Transfer the tortellini carbonara to serving plates or a large serving bowl.
- Garnish with additional grated Pecorino Romano cheese and a sprinkle of chopped fresh parsley.
- Serve immediately while it’s hot and creamy.
Notes
- Use high-quality ingredients. Since this dish has few components, the quality of each ingredient shines through.
- Be mindful of the heat when adding the egg mixture. The residual heat from the pasta is what creates the creamy sauce, so removing it from the heat is essential.
- If you want to add some extra flavor, consider incorporating peas or sautéed mushrooms into the dish.
- For a bit of spice, you can add red pepper flakes to the pancetta while it cooks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes