Description
A quick and indulgent creamy tortellini carbonara with crispy pancetta, perfect for busy weeknights.
Ingredients
Scale
- 1 package cheese tortellini
- 4 ounces pancetta, diced
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the tortellini according to package instructions. Once done, drain and set aside.
- In a skillet over medium heat, cook the diced pancetta until crispy, about 6-8 minutes.
- In a separate bowl, whisk together the eggs, Parmesan cheese, and heavy cream until smooth.
- Add the cooked tortellini to the skillet with the pancetta, mixing to coat.
- Remove from heat and quickly stir in the egg mixture to prevent scrambling.
- Season with salt and pepper, and garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container for up to 3 days; reheat gently to avoid overcooking the eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 230mg