Description
Creamy Tortellini Carbonara Recipe that brings silky egg-and-Parmesan sauce, crisp bacon, and pillowy stuffed tortellini together in 25 minutes. Cozy, company-worthy, and easy enough for a Tuesday.
Ingredients
1 lb (16 oz) refrigerated cheese tortellini – stuffed tortellini base; tender and quick-cooking
6 oz thick-cut bacon, diced – smoky, crispy bites and savory fat
2 large eggs + 2 large egg yolks – classic carbonara silk and richness
1 cup (about 3 oz) finely grated Parmesan, plus extra for serving – salty, creamy body
2 cloves garlic, minced – savory depth (optional but delicious)
1 tbsp olive oil (as needed) – helps sauté if bacon is lean
1/2 tsp freshly ground black pepper – signature bite
1/2–3/4 cup reserved hot pasta water – loosens and emulsifies the sauce
8 oz mild Italian sausage, casings removed (optional) – for tortellini recipes with Italian sausage
2 tbsp chopped fresh parsley (optional) – fresh finish
Instructions
1. Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions until just shy of al dente. Reserve 3/4 cup pasta water, then drain.
2. While pasta cooks, place a large skillet over medium heat. Add diced bacon and cook, stirring, until golden and crisp, 6–8 minutes. Transfer bacon to a plate with a slotted spoon. If the pan looks dry, add the olive oil.
3. (If using Italian sausage) Add sausage to the skillet and cook, breaking it up, until browned and cooked through, 5–6 minutes. Spoon off excess fat if needed, leaving about 2 tbsp total fat in the pan.
4. Add minced garlic to the skillet and cook 30 seconds until fragrant. Turn the heat to low.
5. In a bowl, whisk the eggs, egg yolks, and Parmesan until smooth.
6. Add drained tortellini to the skillet and toss to coat in the garlicky fat. Turn the heat off. Immediately pour in the egg-Parmesan mixture, tossing quickly and constantly so the residual heat cooks the eggs gently.
7. Splash in 1/2 cup reserved hot pasta water, tossing until the sauce turns glossy and coats every tortellini. Add more water a tablespoon at a time if needed.
8. Fold in the crispy bacon (and cooked sausage, if using). Season with the black pepper and taste; add a pinch of salt only if needed (Parmesan and bacon are salty).
9. Plate the pasta. Shower with extra Parmesan and parsley. Serve hot and enjoy that silky, creamy sauce!
Notes
Recipes for 3: Make 3 generous servings by using 12 oz tortellini, 4 oz bacon, 1 whole egg + 2 yolks, 3/4 cup Parmesan.
Nice dinner recipes for two: Halve the full recipe, or make the full batch and save leftovers for tomorrow’s lunch.
Easy dinners for beginner cooks: Turn the heat OFF before adding egg mixture—this prevents scrambling.
Fresh new dinner ideas: Stir in a handful of baby spinach, peas, or sautéed mushrooms.
Best tortellini: Refrigerated cheese tortellini delivers ideal texture; cook just to al dente.
Rainy day cooking ideas: Add a splash of cream (2–3 tbsp) for extra coziness—nontraditional but lovely.
Storage: Refrigerate up to 3 days. Reheat gently with a splash of hot water or milk to revive the sauce.
Allergen notes: Contains gluten, eggs, and dairy; includes pork if using bacon/sausage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 generous bowl (~2 cups)
- Calories: 730
- Sugar: 3 g
- Sodium: 1020 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 245 mg
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