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Rich Creamy Smoky Tortellini Carbonara

A luxurious twist on the traditional Italian carbonara, featuring cheese tortellini, crispy bacon, and a rich, creamy sauce that delivers warmth and satisfaction.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces cheese tortellini Choose high-quality fresh tortellini for the best flavor and texture.
  • 4 slices bacon, chopped Opt for thick-cut bacon for a crispy texture.
  • 1 cup heavy cream For a truly indulgent experience, avoid substitutes.
  • 1 cup grated Parmesan cheese Grate your own cheese for better melting quality.
  • 2 large egg yolks Ensure eggs are at room temperature for optimal blending.
  • 1 teaspoon smoked paprika Adds smokiness that ties the dish together.
  • to taste salt and pepper Use kosher salt for better flavor distribution.
  • for garnish fresh parsley A sprinkle of fresh herbs adds brightness.

Method
 

Cooking the Tortellini
  1. Boil a pot of salted water and cook the cheese tortellini according to package instructions, usually about 3-5 minutes. Drain and set aside, reserving some pasta water.
Cooking the Bacon
  1. In a large skillet, cook the chopped bacon over medium heat until crispy and golden, about 5-7 minutes. Remove with a slotted spoon and drain excess fat, leaving about 1 tablespoon in the skillet.
Preparing the Sauce
  1. In a medium bowl, whisk together the heavy cream, grated Parmesan cheese, egg yolks, smoked paprika, salt, and pepper until smooth and creamy.
Combining Ingredients
  1. Add the cooked tortellini to the skillet with bacon, gently tossing to coat. Pour the cream mixture over, stirring to combine.
Cooking the Sauce
  1. Reduce heat to low and stir, allowing the sauce to thicken for 3-5 minutes. If too thick, add a splash of reserved pasta water.
Serving
  1. Serve immediately in bowls, garnished with fresh parsley and additional Parmesan if desired.

Notes

Make sure to set your cream and egg yolks at room temperature before beginning to prevent clumping. Leftovers can be stored in an airtight container for up to 3 days.