The Art of Ultimate Creamy Tortellini Carbonara Perfection

Perfect Pasta Cooking Mastery

Master the technique of cooking tortellini to ideal al dente texture while preserving shape.

Pancetta Crisping Excellence

Learn the skill of rendering pancetta to perfect crispiness while extracting maximum flavor.

Carbonara Sauce Perfection

Perfect the delicate method of creating silky carbonara sauce without scrambling eggs.

Temperature Control Technique

Master the art of managing heat to achieve creamy consistency without curdling.

Final Assembly Strategy

Learn optimal combining techniques for maximum creaminess and flavor integration.

Authentic Italian Carbonara Mastery Secrets for Perfect Creamy Tortellini

Temperature Control: Remove pan from heat when adding eggs to prevent scrambling - residual heat cooks them perfectly.

Pasta Water: Save starchy pasta water to adjust sauce consistency - it helps bind everything together.

Cheese Quality: Use freshly grated Parmigiano-Reggiano and Pecorino Romano for best flavor and texture.

Timing Precision: Work quickly when combining hot pasta with egg mixture for silky smooth results.

Pancetta Technique: Cook pancetta until crispy but not burnt for perfect texture contrast.

Serving Speed: Carbonara waits for no one - serve immediately while hot and creamy.

Creamy Tortellini Carbonara with Pancetta, Parmesan, and Fresh Herbs

Name: Creamy Tortellini Carbonara with Pancetta, Parmesan, and Fresh Herbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: For the Perfect Pasta:; 1 lb fresh cheese tortellini; 2 tablespoons sea salt for pasta water; 1 tablespoon olive oil; For the Crispy Pancetta:; 6 oz pancetta, diced; 1 tablespoon olive oil; 1/4 teaspoon black pepper; For the Carbonara Sauce:; 4 large egg yolks; 2 whole eggs; 1 cup freshly grated Parmigiano-Reggiano; 1/2 cup freshly grated Pecorino Romano; 1/2 teaspoon freshly ground black pepper; For the Cream Enhancement:; 1/2 cup heavy cream; 2 tablespoons butter; 1 clove garlic, minced; For the Fresh Components:; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh chives, chopped; 1 tablespoon fresh thyme leaves; For the Flavor Enhancers:; 1/4 cup dry white wine; 1 teaspoon lemon zest; Pinch of nutmeg; For the Garnish:; Extra Parmigiano-Reggiano for serving; Freshly cracked black pepper; Fresh parsley sprigs

The ultimate creamy tortellini carbonara featuring tender cheese-filled tortellini, crispy pancetta, and a luxurious egg-based cream sauce enriched with freshly grated Parmesan cheese. This authentic Italian comfort food masterpiece combines the silky richness of traditional carbonara technique with the hearty satisfaction of stuffed pasta, creating an unforgettable dining experience that elevates the classic carbonara to extraordinary heights perfect for dinner parties, romantic meals, or any time you crave the perfect balance of creamy indulgence and Italian tradition.

Prep Time

10 Minutes

Cook Time

20 Minutes

Total Time

30 Minutes

Chef

RUY

Ingredients

Custard Cream

For the Perfect Pasta:

1 lb fresh cheese tortellini

2 tablespoons sea salt for pasta water

1 tablespoon olive oil

For the Crispy Pancetta:

6 oz pancetta, diced

1 tablespoon olive oil

1/4 teaspoon black pepper

For the Carbonara Sauce:

4 large egg yolks

2 whole eggs

1 cup freshly grated Parmigiano-Reggiano

1/2 cup freshly grated Pecorino Romano

1/2 teaspoon freshly ground black pepper

For the Cream Enhancement:

1/2 cup heavy cream

2 tablespoons butter

1 clove garlic, minced

For the Fresh Components:

1/4 cup fresh parsley, chopped

2 tablespoons fresh chives, chopped

1 tablespoon fresh thyme leaves

For the Flavor Enhancers:

1/4 cup dry white wine

1 teaspoon lemon zest

Pinch of nutmeg

For the Garnish:

Extra Parmigiano-Reggiano for serving

Freshly cracked black pepper

Fresh parsley sprigs

For the Perfect Finish:

Pasta water for consistency

Extra virgin olive oil for drizzling

For Special Equipment:

Large pasta pot

Heavy-bottomed skillet

Whisk

Tongs

Cheese grater

Instructions

Bring large pot of water to boil and add generous amount of salt.

Cook tortellini according to package directions until al dente, reserve pasta water.

Meanwhile, heat olive oil in large heavy-bottomed skillet over medium heat.

Add diced pancetta and cook until crispy and golden brown, about 5-7 minutes.

Remove pancetta with slotted spoon, leaving rendered fat in pan.

Add minced garlic to pancetta fat and sauté for 30 seconds until fragrant.

Pour in white wine to deglaze pan, scraping up any browned bits.

In mixing bowl, whisk together egg yolks, whole eggs, and both cheeses.

Add freshly ground black pepper and pinch of nutmeg to egg mixture.

Slowly whisk in heavy cream to create smooth carbonara base.

Drain tortellini and immediately add to skillet with pancetta fat.

Remove skillet from heat to prevent eggs from scrambling.

Quickly pour egg mixture over hot tortellini, tossing constantly with tongs.

Add butter and continue tossing until sauce becomes silky and creamy.

If sauce seems too thick, add pasta water gradually until desired consistency.

Return crispy pancetta to pan and toss to combine evenly.

Add fresh herbs and lemon zest, tossing gently to incorporate.

Taste and adjust seasoning with salt and pepper as needed.

Divide among warmed serving bowls immediately while hot.

Garnish with extra cheese, fresh herbs, and cracked black pepper.

Drizzle with extra virgin olive oil and serve immediately.

Accompany with crusty bread and simple green salad for complete meal.

Creamy Tortellini Carbonara with Pancetta, Parmesan, and Fresh Herbs

RUY

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Creamy Tortellini Carbonara Perfection

Creamy Tortellini Carbonara with Pancetta, Parmesan, and Fresh Herbs

Ingredients

Instructions