Make this delicious Tortellini Carbonara in just 15-minutes with 6 simple ingredients. Following the traditional method for making creamy carbonara without cream, filled tortellini is what gives this recipe a fun new twist.
Tortellini & Carbonara - Two of the Best Things Ever
For this recipe, two of the best things ever combine to create something even greater. This is such a fun twist on classic carbonara using fresh or dry tortellini, and a mostly classic carbonara sauce.
It's a great weeknight dinner that's super quick to make, very easy, and loaded with all the carbonara flavor you love.
To make it even easier, I use bacon instead of pancetta or guanciale, because that's what I can get at my regular supermarket.
And if you're worried about the whole "no cream" method - don't be. It's very easy, just follow the tips I've included below, and you'll be a carbonara pro in no time!
"This recipe was so easy to make and super delicious! It's the perfect weeknight dinner when you don't have a lot of time to cook." - 5-star review from Matt
Just (Almost) Classic Carbonara Ingredients - and Tortellini!
A Note on Bacon
I know, I know - carbonara calls for guanciale, or pancetta in a pinch. But! I can't find that at my regular supermarket. So bacon is what I use. It might not be classic, but it's still delicious. And hey! At least there's no cream...
If you want and you can find it, you can absolutely use guanciale or pancetta as well. Lucky you!
About the Cheese
I believe classic carbonara calls for just pecorino cheese. For me, it often becomes a bit too salty when I use just pecorino. Maybe that's my fault, for using a LOT of cheese. Or maybe it's the type of pecorino I use.
Either way - I had a choice to make: use another cheese, or reduce the amount of cheese. And we all know the latter was never going to happen!
So that's why I also add parmesan cheese. And as a bonus, it adds another layer of flavor, which I always think is a good idea.
You can use either of them, or both. Or something else that's similar in style and taste. It's up to you!
How to make Tortellini Carbonara
To make this tortellini carbonara, start by getting your tortellini cooking. For once, do not salt the water, and let it simmer - not boil wildly. Cook about 1 minute less than directed on the package.
1. Cook the Bacon
Place diced bacon in a cold pan and cook until cooked through, but not crispy. Then remove from the heat and set aside for now.
2. Cheese + Eggs
In a small bowl, mix together both types of cheese, black pepper, and egg yolks. You want it to create a kind of paste.
3. Make It Creamy Without Cream
Drain the pasta, but make sure to keep some of the pasta cooking water. This is very important!
Then bring out the pan with bacon and bacon fat, which should have cooled a bit by now, and add the tortellini to the pan together with 2 tablespoons of pasta water. Mix together quickly, so the bacon fat coats the pasta.
Then, add the cheese and egg paste. Mix well, and add more pasta water as needed to get the consistency you want. Then taste test, add salt if needed, and serve immediately topped with more cheese & fresh ground black pepper.
Pro Tips for Making Carbonara
Don't salt the pasta water. Since bacon, pecorino and tortellini are all pretty salty it's better to add salt later and only if needed.
Don't overcook the tortellini. It will keep cooking a bit when you add it to the pan with the sauce, so cook it about 1 minute less than the package says.
Start your bacon in a cold pan. This allows as much fat as possible to seep out, and we need that fat to make a really creamy carbonara.
Make sure your pan is not too hot or your egg yolks might scramble. You want the eggs to heat up enough to merge well with the other ingredients, but not so much that they resemble breakfast. To avoid this, remove the pan from the heat for a while before adding, and don't add the egg mixture when the pan is over a heat source.
Make sure the pasta and pasta water ARE hot enough. Add them fresh and hot from the pot to make sure they're hot enough to melt the cheese and create a creamy sauce.
What to Do with Leftovers
Any type of carbonara is best eaten straight away. When storing and reheating the sauce almost always breaks. It's still tasty, but not at all as good as when eaten fresh.
If you still want to store leftovers, you can store them in the fridge in an airtight container for up to 4 days
I don't recommend freezing leftovers.
Reheat leftovers in the microwave in 30-second increments, stirring between each segment.
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Recipe
Tortellini Carbonara
Print RateIngredients
- 2 servings dried ham & cheese tortellini or fresh / refrigerated / frozen, any filling
- ¼ cup pasta cooking water or more, to consistency
- ⅓ cup bacon or guanciale / pancetta
- 2 egg yolks
- ¼ cup grated pecorino cheese + more for serving (optional); or more parmesan cheese
- ¼ cup grated parmesan cheese + more for serving (optional); or more pecorino cheese
- ¼ teaspoon fresh ground black pepper + more for serving (optional)
Instructions
- Cook the tortellini in unsalted water for about 1 minute less than the package states - until almost done. Then take off the heat and drain the pasta water, but make sure to reserve at least 1 dl / ½ cup for use in the sauce.2 servings dried ham & cheese tortellini
- While the tortellini is cooking, dice the bacon and place in a cold pan. Place the pan over medium heat and sear the bacon until cooked but not crispy. Then take off the heat, but keep the bacon with its fat in the pan.⅓ cup bacon
- In a bowl, mix together grated pecorino cheese, parmesan cheese, egg yolks and fresh ground black pepper.2 egg yolks, ¼ cup grated pecorino cheese, ¼ cup grated parmesan cheese, ¼ teaspoon fresh ground black pepper
- Just when the pasta is done, bring out the pan with bacon and bacon fat and place the tortellini in the pan. Do not place over heat! Add some pasta water as well, starting with 2 Tbsp, and mix quickly. Then add the cheese & egg mixture and mix well, adding more pasta water if the pasta looks dry, until the sauce is creamy. Taste test and add salt if needed.¼ cup pasta cooking water
- Serve immediately, and top with more cheese and fresh ground black pepper if desired!
Equipment (may contain affiliate links)
Video
Notes
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Recipe FAQ
No! While many recipes will call for it, a traditional carbonara does not have cream. Instead, it's made creamy when the starchy pasta water mixes with the fat from the bacon (traditionally guanciale) and cheese, with silky eggs (whole eggs or yolk only) acting as an emulsifier (just like they do in a mayonnaise).
Use only egg yolks, and make sure the temperature isn't too high.
Egg yolks have a higher coagulation point than egg whites, and hence you have more room for error when using only egg yolks.
And the temperature - well, eggs scramble at high temperatures. But you don't want it to be too low either, since the heat melts the cheese and helps make the sauce creamy.
To keep the temperature just right, I make sure my pan and bacon has cooled down a bit and then add hot fresh-from-the-pot pasta to it, immediately followed by some pasta water and the cheese mixture.
Matt Ulmer
This recipe was so easy to make and super delicious! It's the perfect weeknight dinner when you don't have a lot of time to cook.
Danielle Wolter
This was just like what we order when we go out. It turned out so delicious!
Emmeline Kemperyd
Thanks Danielle, happy you liked it!
John Humphries
How to cook if quantities are unknown? What are "2 servings"? Grams and pounds are much more usable.
Emmeline Kemperyd
Hi John! I'd recommend checking the package for the serving size, as this will differ if you use dried, refrigerated, fresh or frozen tortellini. This is why I haven't stated a weight - better to go after the serving sized on the package. /Emmeline
Vicky
I'm always in the market for super quick family meals. This one is delightful!! Thank you!
Emmeline Kemperyd
Yey! Thanks Vicky!