Irresistible Easy Tortellini Carbonara
A delightful fusion of creamy carbonara sauce with tortellini, enhanced by crispy pancetta and garlic, this dish is quick to prepare and perfect for any occasion.
Ingrédients
Main Ingredients
- 12 oz tortellini Use gluten-free tortellini if needed.
- 4 oz pancetta or bacon, diced Can substitute with turkey bacon for a lighter option.
- 2 whole eggs For a vegan option, replace with vegan egg substitute.
- 1 cup grated Parmesan cheese Substitute with nutritional yeast for a dairy-free version.
- 2 cloves garlic, minced
- Salt and pepper to taste
- fresh parsley for garnish chopped parsley
Instructions
Preparation
- Gather all your ingredients to set yourself up for a smooth cooking experience.
- Dice the pancetta or bacon, mince the garlic, and have your eggs and grated Parmesan cheese close at hand.
Cooking
- Fill a large pot with salted water and bring it to a boil. Add the tortellini and cook according to package instructions until al dente (2-3 minutes). Drain and set aside.
- In a large skillet over medium heat, cook the diced pancetta or bacon until crispy (approximately 5-7 minutes).
- Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
- In a separate bowl, whisk together the eggs and grated Parmesan cheese until smooth.
- Remove the skillet from the heat and add the drained tortellini, gently tossing to combine with the pancetta and garlic.
- Quickly pour in the egg and cheese mixture, stirring constantly to create a smooth, creamy sauce.
- Season with salt and pepper to taste, and give everything a final gentle toss.
- Serve immediately, garnishing each plate with chopped parsley.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. For meal prep, the base can be cooked ahead of time.