This tortellini carbonara is a creamy, indulgent twist on an Italian classic!
It combines the irresistible flavors of crispy bacon, fragrant garlic, and Parmesan, all coated in a rich cream sauce. It’s the perfect flavorful, comforting, and hearty meal.
Every mouthful is a delightful mix of textures and tastes.
Top it with fresh parsley for the perfect, colorful finish. It’s ideal for a cozy night in!
Why You’ll Love This Tortellini Carbonara
Taste of Italy: This recipe has everything you love about authentic Italian cooking. There are classic carbonara elements with comforting cheese-filled tortellini. What’s not to love?
Rich and Creamy: Everything about tortellini carbonara is rich and indulgent. The sauce is a creamy, dreamy masterpiece. Made with heavy cream and Parmesan, it’s totally drool-worthy.
Easy Elegance: Despite its impressive flavor profile, this dish is relatively simple to prepare. It’s an excellent choice for special occasions when you don’t want to work too hard.
Ingredients
- Refrigerated Cheese Tortellini: These soft, pillowy pasta pockets contain a delightful cheese mixture. They pair well with the decadent sauce.
- Bacon: For a smoky, salty crunch. Chop it finely and cook it until it’s extra crispy for a delightful bit of texture.
- Garlic: No Italian dish is complete without it! Mince it yourself and saute it in bacon fat for the sauce’s base.
- Heavy Whipping Cream: Simmer it gently to transform it into a rich, velvety, silky cheese sauce.
- Parmesan Cheese: It makes the sauce cheesy. It’s creamy, nutty, and supremely delicious.
- Fresh Parsley: For a vibrant finishing touch. It adds color and a fresh, herbaceous note to brighten the dish.
How to Make Tortellini Carbonara
There are quite a few steps to this recipe. Luckily, they’re easy to follow. And once you get started, they move pretty fast.
1. Cook the tortellini. Salt a large pot of boiling water. Then, add the tortellini. Cook until al dente according to the package instructions. Then, drain, reserving a small amount of water.
2. Prepare the bacon. Heat a large skillet over medium heat. Cook the chopped bacon for 5 to 7 minutes or until it’s extra crispy. Transfer the cooked pieces to a towel-lined plate with a slotted spoon. Drain well, leaving a tablespoon of bacon fat in the skillet.
3. Saute the garlic. Add the garlic to the skillet with the bacon fat. Saute over medium-low heat until fragrant (30 seconds to a minute). Don’t burn it!
4. Make the sauce. Pour the heavy whipping cream into the skillet. Stirring occasionally, bring the cream to a simmer. Then, add the Parmesan and continue cooking. Stir constantly until the cheese melts and the sauce thickens.
5. Add parsley and bacon. Stir the chopped parsley and drained bacon bits into the sauce. If desired, reserve some of each for a garnish.
6. Finish the pasta. Add the tortellini and gently toss to coat. If the sauce is too thick, add the pasta water a little at a time until the desired consistency is reached. Cook for 1 to 2 minutes so the tortellini absorbs some of the sauce and flavors.
7. Garnish and serve. Add the reserved bacon and parsley as a garnish and serve hot. Enjoy!
Tips for the Best Tortellini Carbonara
Here are my five best tips for this recipe.
- Quality is key. Don’t skimp on the tortellini. Rana’s Cheese Lovers tortellini is my go-to brand. Other good ones include Buitoni and Barilla. Stick to the refrigerated kind for the best results.
- Don’t overcook the pasta! Cook it until it’s al dente and no longer. If you cook it too long, it’ll become mushy in the sauce.
- Keep an eye on the sauce. Simmer the cream gently, stirring continuously while adding the Parmesan. Monitor closely to prevent burning, and adjust the consistency as needed.
- The thicker, the better. While not required, thick-cut bacon provides a better taste and texture. It also seems to crisp up better for me.
- Go easy on the salt! This recipe actually benefits from a generous amount of black pepper. However, you’ll want to go easy on the salt. The bacon already has quite a bit, so taste the dish before adding more.
Variations
As written, this recipe is the bare bones of what tortellini carbonara can be. For a heartier dish, try any of these variations:
- Customize with tasty add-ins. Frozen peas, sauteed onions or mushrooms, and fresh spinach all work nicely in this recipe. They provide extra flavor and nutrition.
- Swap out the bacon. Want something other than standard bacon? Pancetta is another good option. You can also use guanciale for a more authentic carbonara flavor.
- Bake the bacon. I find that baking bacon always makes it crispier than frying it. If you agree, feel free to skip the steps in the recipe for cooking the bacon and bake it instead. Remember, you’ll still need some bacon fat to saute the garlic.
- Make the sauce richer. Whisk and temper an egg and add it to the sauce. You’ll definitely notice the difference.
- Serve with sides. Light, refreshing sides work well with this recipe because of its richness. Try light side salads or grilled or roasted veggies with a bright vinaigrette. And of course, garlic bread always works well with Italian pasta dishes.
How to Store
Pasta always tastes best when fresh. If you leave it for too long, it tends to absorb the sauce and become dry. Still, these leftovers should keep for about 4 days if necessary.
To Store: Let the leftovers cool completely. Then, refrigerate them in an air-tight container for 3 to 4 days.
To Reheat: Warm the leftovers in a skillet over medium-low heat. Add a splash of milk or cream to loosen and revive the sauce. You can also microwave leftovers, but the results aren’t as good.
Tortellini Carbonara
4
servings15
minutes25
minutes784
This tortellini carbonara is as indulgent as it gets! The incredible Parmesan cream sauce is enhanced with bacon. This dish is to die for.
Ingredients
9 ounces refrigerated cheese tortellini
8 strips bacon, finely chopped
3 cloves garlic, minced
2 cups heavy whipping cream
1 cup Parmesan cheese, grated
1/2 cup fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Once cooked, drain the tortellini in a colander, reserving a small amount of pasta water.
- While the tortellini is cooking, place a large skillet over medium heat. Add the chopped bacon and cook until it becomes crispy. Stir occasionally to ensure even cooking. This should take about 5-7 minutes.
- Using a slotted spoon, transfer the crispy bacon bits to a paper towel-lined plate to drain excess fat. Leave about 1 tablespoon of bacon fat in the skillet and discard the rest.
- Add the minced garlic to the same skillet with the reserved bacon fat. Sauté over medium-low heat for about 1 minute or until fragrant. Be careful not to burn the garlic.
- Pour the heavy whipping cream into the skillet with the garlic. Bring the mixture to a gentle simmer, stirring occasionally.
- Add the grated Parmesan to the simmering cream. Stir continuously until the cheese has melted and the sauce has thickened slightly.
- Stir in the chopped parsley and the crispy bacon bits, reserving some for garnish if desired.
- Add the cooked tortellini to the skillet with the sauce. Gently toss to coat the pasta evenly. If the sauce is too thick, add a small amount of the reserved pasta water to reach the desired consistency.
- Cook for an additional 1-2 minutes. This will allow the tortellini to absorb some of the sauce and flavors.
- Serve the tortellini carbonara immediately. Garnish with the reserved bacon bits and additional chopped parsley if desired. Enjoy hot!
Notes
- Use high-quality tortellini and thick-cut bacon for the best results.
- Cook the pasta only until al dente. Anything more will make it mushy.
- Monitor the sauce closely to prevent scorching.
- When seasoning, avoid adding too much salt.
