15-minute Tortellini Carbonara

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15-minutes and 6 simple ingredients is all you need to make this delicious Tortellini Carbonara. Following the traditional method for making creamy carbonara without cream, filled tortellini is what gives this recipe a fun new twist.

Why you will love this recipe

• It's quick - 15 minutes from start to finish, including cooking the pasta
• It's easy - yes, it's easy to make carbonara without cream - just follow my tips!
• It's delicious loaded with classic carbonara flavors
• It has simple ingredients - no pancetta or guanciale, simple bacon will do

What you need to make it

Ingredient notes & substitutions

• Bacon can be switched for pancetta or guanciale, which are actually more traditional choices
• Parmesan cheese and pecorino cheese can both be used - or just use one of them. I like to use both since parmesan has such great flavor and using only the saltier pecorino cheese can make it a bit too salty for me.
• Tortellini - I like dry tortellini since it's not as easy to overcook as fresh, and super easy to have on hand, but you can use fresh or frozen as well. As for the filling you can use any filling you enjoy - I'd recommend ham & cheese, plain cheese, or mushroom.
• Egg yolks can be swapped for whole eggs, but then keep a closer eye on the temperature when making the sauce
• Fresh ground black pepper is best for this recipe, but pre-ground works

How to make it

To make this tortellini carbonara, start by getting your tortellini cooking. Do not salt the pasta water, and let it simmer - not boil wildly. Cook about 1 minute less than the package says.

1. While the tortellini is cooking, dice your bacon and place in a cold pan over medium heat.
2. Sear the bacon until cooked, but not crispy. Then take off the heat and set aside for now.

3. Place parmesan cheese and pecorino cheese in a bowl.
4. Follow with ground black pepper.
5. Add egg yolks.
6. Mix well to create a sort of paste.

9. Just when the pasta is finished, drain it but make sure to reserve at least 1 dl/ 1/2 cup of pasta water. Bring out the pan with bacon and bacon fat, which should have cooled a bit by now, and add in the tortellini together with 2 tablespoons of pasta water.
10. Mix quickly.
11. Add the cheese and egg paste.
12. Mix well, adding more pasta water as needed if the tortellini looks dry. Mix until the sauce is creamy and coats the tortellini. Taste test and add salt if needed - then serve your tortellini carbonara immediately, topping with more cheese and black pepper if you like!

Tips & tricks

• Don't salt the pasta water - since bacon, pecorino and tortellini are all pretty salty it's better to add salt later if needed - usually I find it's not
• Let the tortellini simmer, not boil wildly, to keep all that filling inside
• Don't overcook the tortellini - it will keep cooking a bit when you add it to the pan with the sauce
• Start your bacon in a cold pan to allow as much fat as possible to seep out
• Don't make the sauce over a heat source as that will likely make your pan too hot. Instead, take the pan off the heat and make it there.
• Make sure your pan is not too hot or your egg yolks might scramble. Having it sit off the heat for a while before adding the pasta usually does the trick.
• Add the pasta fresh and hot from the pot to make sure the pasta & pasta water is hot enough to melt the cheese and create a creamy sauce.
• Use fresh ground black pepper - for this dish it really makes a difference
• Store leftovers in the fridge in an airtight container for up to 5 days

Recipe FAQ

More 15-minute pasta dishes

Love quick & easy pasta dinners, like this Tortellini Carbonara? Then I think you will love these - all done in 15 minutes or less!

• Creme Fraiche Carbonara with Bacon
• Salmon Crème Fraîche Pasta
• Smoked Salmon Pasta with Spinach & Lemon
• Cherry Tomato Pasta with Spinach and Walnuts
• Buffalo Chicken Pasta
• Garlic Butter Pasta
• One Pot Hummus Pasta [vegan]

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