Italian Tortellini Carbonara

4.98 from 36 votes

This easy, creamy tortellini carbonara combines cheese-filled tortellini with a silky carbonara sauce, crispy bacon, peas and Pecorino Romano cheese.

Prep Time5

Cook Time5

Total Time10

Course: Main Course

Cuisine: Italian

Keyword: Parmesan, Pasta

Servings: Servings

Calories: 458kcal

Heat a pot of boiling water over high heat. When boiling, lower heat slightly and boil the tortellini just until it floats, about 5-7 minutes (10-12 minutes if cooking from dried or frozen). Drain (reserving a little bit of the pasta water) and set aside.
In a frying pan over medium high heat, saute the guanciale until browned, then add the peas.
In a bowl, mix the egg, egg yolk, and cheese until fully incorporated.
Place the cooked tortellini gently into the frying pan with the guanciale and peas.
Remove from heat and add the egg mixture to the pan. Toss a few times to coat. Then add 1-2 tablespoons of the pasta water to the pan to loosen up the sauce. Toss a few more times. Then serve with additional cheese grated on top.

Fresh tortellini is best, but if you use dried, boil the pasta for 10-12 minutes.
A typical serving size per person is about 10 pieces.
It can be reheated in the microwave, but the sauce won't rehydrate, so the dish might be a bit dry. The best way to deal with that is to add a little bit of cream or milk while reheating and stir often.