Tortellini Carbonara
Looking for a quick yet indulgent pasta dish the whole family will love? This tortellini carbonara recipe is a fun twist on the classic Italian dish, swapping spaghetti for tender, cheese-filled tortellini. Crispy bacon, parmesan cheese, and rich egg yolks come together to create a silky carbonara sauce that clings to every bite. The tortellini cooks up fast, making this an easy dinner recipe that’s perfect for busy weeknights. It’s pure comfort food with a creamy sauce that tastes restaurant-worthy in under 25 minutes.
Carbonara recipes rely on egg yolks, but they cook gently with the hot pasta and low heat sauce.
Absolutely, but follow the longer cooking time on the package directions.
Pair with garlic bread and a crisp salad for a complete, delicious meal.
Yes, it’s inspired by classic carbonara, but made in a different way with cheese tortellini for a more amazing dish.
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Ingredient Notes
- Cheese & spinach tortellini – Found in the refrigerated section, these cheesy tortellini add a rich, flavorful base to your pasta dish.
- Thick-cut bacon – Cooked until crispy bacon perfection, it brings salty crunch and bacon fat that adds depth to the sauce.
- Heavy cream – At room temperature, it helps create a smooth, creamy sauce when combined with the egg mixture.
- Egg yolks – Classic carbonara recipes use raw eggs for richness, giving the sauce a silky carbonara texture.
- Parmesan cheese – Freshly shredded parmesan cheese melts into the cream mixture, delivering sharp, nutty flavor.
- Frozen peas – A pop of color and sweetness that balances the indulgent pasta.
- Extra parmesan cheese (optional) – For those who like extra cheese sprinkled over their tortellini.
Tortellini Carbonara
- In a large saucepan, cook the tortellini according to package directions, for 2 minutes less than al dente directions. Drain well and set to the side.
- In a large skillet, cook the bacon for 5-7 minutes or until slightly crispy, and drain off all but 1 ½ Tablespoon of the grease. Reduce to low or medium-low heat.
- In a mixing bowl, whisk together the heavy cream, egg yolks and parmesan cheese until fully combined.
- Slowly add the liquid mixture to the skillet, whisking constantly, and then mix in the peas.
- Continue stirring until the sauce starts to simmer and the cheese begins to melt and then stir in the tortellini.
- Cook for 2 minutes or until the cheese is completely melted and the tortellini is completely coated with sauce and cooked through. Serve hot, garnished with extra parmesan cheese, optional.
Tortellini Carbonara Recipe
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Ingredients
- 12 ounce package cheese & spinach tortellini
- 8 oz thick cut bacon chopped
- 1 ¼ cup heavy cream room temperature
- 3 egg yolks room temperature
- ¾ cup shredded parmesan cheese room temperature
- ¾ cup frozen peas
- Extra parmesan cheese optional garnish
Instructions
- In a large saucepan, cook the tortellini according to package directions, for 2 minutes less than al dente directions. Drain well and set to the side.
- In a large skillet, cook the bacon for 5-7 minutes or until slightly crispy, and drain off all but 1 ½ Tablespoon of the grease. Reduce to low or medium-low heat.
- In a mixing bowl, whisk together the heavy cream, egg yolks and parmesan cheese until fully combined.
- Slowly add the liquid mixture to the skillet, whisking constantly, and then mix in the peas.
- Continue stirring until the sauce starts to simmer and the cheese begins to melt and then stir in the tortellini.
- Cook for 2 minutes or until the cheese is completely melted and the tortellini is completely coated with sauce and cooked through.
- Serve hot, garnished with extra parmesan cheese, optional.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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