Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 6
This easy tortellini pasta carbonara is a great, easy, and quick weeknight dinner. A family-approved meal that you can throw together in less than twenty minutes. Very simple, delicious, yet elegant enough to serve for entertaining.
Ingredients
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8 slices bacon, diced
20 ounces family style package of Buitoni Three Cheese Tortellini fresh
1 shallot, minced
4 large eggs, room temperature use pasteurized if concerned
8 cloves garlic, finely minced
1 c. freshly grated Parmesan cheese
salt and black pepper to taste
2 tablespoons fresh parsley, chopped, optional garnish
2 tablespoons fresh basil, chopped, optional garnish
How to make Easy 20 Minute Tortellini Pasta Carbonara
Step 1: In a small bowl, place the eggs and Parmesan cheese. Mix well until blended and set aside.
Step 2: In a large skillet, add the diced bacon and cook for about 5 to 6 minutes over medium to medium-high heat until crispy. With a paper towel-lined plate, transfer the cooked bacon, leaving the grease in the pan.
Step 3: In a large pot of salted boiling water, cook the tortellini pasta following the package directions until al dente. Before draining the pasta, reserve about 1 c of the pasta water.
Step 4: In the skillet with the bacon drippings, add the shallot and saute for about 1 to 2 minutes.
Step 5: Into the egg mixture, pour about 2 tbsp of the hot pasta water, whisking quickly as you pour the water.
Step 6: Turn the heat off and toss the drained pasta into the skillet. Working quickly, add the tempered eggs, then the cheese mixture a little at a time, stirring as you add in a bit more. As you toss, add the reserved pasta water a tbsp or so at a time until you get your desired consistency.
Step 7: To taste, season with salt and pepper. Then, sprinkle the cooked bacon. Serve the carbonara right away with more Parmesan cheese, parsley, and basil. Enjoy!
Ingredients
- 8 slices bacon, diced
- 20 ounces family style package of Buitoni Three Cheese Tortellini fresh
- 1 shallot, minced
- 4 large eggs, room temperature use pasteurized if concerned
- 8 cloves garlic, finely minced
- 1 c. freshly grated Parmesan cheese
- salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped, optional garnish
- 2 tablespoons fresh basil, chopped, optional garnish
Instructions
Step 1: In a small bowl, place the eggs and Parmesan cheese. Mix well until blended and set aside.
Step 2: In a large skillet, add the diced bacon and cook for about 5 to 6 minutes over medium to medium-high heat until crispy. With a paper towel-lined plate, transfer the cooked bacon, leaving the grease in the pan.
Step 3: In a large pot of salted boiling water, cook the tortellini pasta following the package directions until al dente. Before draining the pasta, reserve about 1 c of the pasta water.
Step 4: In the skillet with the bacon drippings, add the shallot and saute for about 1 to 2 minutes.
Step 5: Into the egg mixture, pour about 2 tbsp of the hot pasta water, whisking quickly as you pour the water.
Step 6: Turn the heat off and toss the drained pasta into the skillet. Working quickly, add the tempered eggs, then the cheese mixture a little at a time, stirring as you add in a bit more. As you toss, add the reserved pasta water a tbsp or so at a time until you get your desired consistency.
Step 7: To taste, season with salt and pepper. Then, sprinkle the cooked bacon. Serve the carbonara right away with more Parmesan cheese, parsley, and basil. Enjoy!