Ingredients
Equipment
Method
Boil tortellini
- Bring a pot of salted water to a boil and cook the refrigerated cheese tortellini until just al dente, about 9-11 minutes (follow package timing). Reserve 1 cup pasta water, then drain and set aside.
Crisp pancetta or bacon
- Heat a large skillet over medium heat and cook the diced pancetta or thick-cut bacon until crispy, about 8-10 minutes. Remove with a slotted spoon, leaving the fat in the pan.
Bloom garlic
- Add the minced garlic to the skillet and cook for 30 seconds, off heat, keeping the pan warm but not browning the garlic.
Make the egg-parmesan mixture
- In a bowl, whisk the large eggs, egg yolk, and finely grated parmesan with plenty of cracked black pepper until smooth and pale.
Toss into a silky sauce
- Add the hot tortellini to the skillet off the heat and pour the egg mixture over top. Toss quickly and add reserved pasta water a splash at a time, tossing constantly, until the sauce is silky and clings to every tortellini.
Serve
- Plate immediately and top with the crispy pancetta or bacon, extra parmesan, and fresh parsley.
Notes
Pro tip: keep the skillet off heat when adding the egg mixture, then toss constantly while slowly adding pasta water so the eggs thicken into a glossy, creamy carbonara instead of scrambling. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of water in a skillet or microwave. Freezing is not recommended for the best texture. For a lighter option, use reduced-fat parmesan and part-skim cheese tortellini if available.