Tortellini Carbonara (Print-Friendly Version)
# What You'll Need:
→ Seasonings
01 -
salt, just enough to taste
02 -
plenty of cracked black pepper, to suit you
→ Produce
03 -
2 tablespoons chopped parsley, for topping if you’d like
04 -
2 garlic cloves, smashed up small (optional)
→ Proteins
05 -
6 oz hearty bacon or pancetta, diced up
06 -
2 big eggs
→ Dairy
07 -
1 cup finely shredded parmesan (and more for on top)
→ Pasta
08 -
18 oz tortellini with cheese inside
# Step-by-Step Directions:
01 -
Taste for salt, and hit it with more pepper if you want. Scatter more parmesan and parsley on top. Get it to the table while it's hot.
02 -
Throw the tortellini in with the bacon in the pan. Mix in the egg-parmesan blend fast so it stays creamy, not scrambled. Splash in a bit of the starchy water you saved until it's as saucy as you like.
03 -
Put the bacon or pancetta bits into a big skillet on medium. Sizzle until they’re golden and crisp, around 5 to 7 minutes. Stir in garlic at the end if that's your thing. Cut the heat and keep the pan nearby.
04 -
In another bowl, beat those eggs together and toss in the parmesan until it looks like a thick sauce. Leave it there for now.
05 -
Fill a big pot with salty water and get it boiling. Toss in the tortellini. Cook til they float and feel just right when you bite. Save a splash of the pasta water—about 1/4 cup—then drain the rest away.
# Helpful Notes:
01 -
Take your pan off the burner before adding eggs so you don’t get scrambled eggs—stir like crazy for that perfectly smooth sauce.