why make this recipe
Creamy Tortellini Carbonara is a delightful dish that combines the rich flavors of cheese-stuffed tortellini with a creamy sauce, making it a favorite for both family dinners and special occasions. It’s quick to prepare and offers a comforting meal that everyone will love. With just a few ingredients, you can create a satisfying and delicious pasta dish that feels indulgent without requiring hours in the kitchen.
how to make Creamy Tortellini Carbonara
Ingredients:
- 18 oz cheese-stuffed tortellini
- 2 large eggs
- 1 cup parmesan cheese, grated
- 6 oz ground beef or finely diced steak
- 2 cloves garlic, minced (optional)
- Freshly ground black pepper, to taste
- Salt, to taste
- 2 tbsp fresh parsley, chopped (optional)
Directions:
- Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Once done, reserve 1/4 cup of the pasta water, then drain the tortellini.
- In a medium bowl, whisk together the eggs and grated parmesan cheese until smooth. Set the mixture aside.
- In a large skillet, brown the beef over medium heat until it is fully cooked and edges are crispy. If using, stir in the minced garlic during the last minute of cooking, then remove the skillet from heat.
- Add the drained tortellini to the skillet with the beef. Pour in the egg-parmesan mixture, stirring constantly to prevent the eggs from scrambling.
- Gradually add the reserved pasta water, one tablespoon at a time, until the sauce reaches your desired creamy consistency.
- Season the dish with freshly ground black pepper and salt to taste. Garnish with chopped parsley and extra parmesan, then serve hot.
how to serve Creamy Tortellini Carbonara
Serve Creamy Tortellini Carbonara straight from the skillet for a casual yet elegant meal. It’s perfect on its own or paired with a simple side salad and some crusty bread. For an extra touch, offer additional parmesan cheese at the table for those who love an extra cheesy flavor.
how to store Creamy Tortellini Carbonara
If you have leftovers, store Creamy Tortellini Carbonara in an airtight container in the refrigerator. It will stay fresh for about 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of water or cream to help loosen the sauce.
tips to make Creamy Tortellini Carbonara
- To make the dish even creamier, you can add a splash of heavy cream or milk to the sauce if needed.
- Be careful not to overcook the eggs when mixing in the egg-parmesan mixture. Stir quickly to keep the sauce creamy.
- Freshly grated parmesan cheese will offer a better flavor than pre-grated cheese.
variation
You can easily switch the protein in this recipe. Try using diced chicken, pancetta, or even crispy bacon for a different flavor. For a vegetarian option, skip the meat entirely and add some sautéed vegetables like spinach or mushrooms.
FAQs
- Can I use frozen tortellini?
Yes! Frozen tortellini is a great option. Just follow the package instructions for cooking time. - Is it possible to make this dish ahead of time?
While the dish is best served fresh, you can prepare the components ahead of time and combine them just before serving to keep everything creamy. - Can I make this recipe without meat?
Absolutely! You can leave out the meat for a vegetarian version or substitute it with mushrooms, spinach, or any other favorite veggies.
Creamy Tortellini Carbonara
Ingredients
- 18 oz cheese-stuffed tortellini
- 2 large eggs
- 1 cup parmesan cheese grated
- 6 oz ground beef or finely diced steak
- 2 cloves garlic minced (optional)
- Freshly ground black pepper to taste
- Salt to taste
- 2 tbsp fresh parsley chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Once done, reserve 1/4 cup of the pasta water, then drain the tortellini.
- In a medium bowl, whisk together the eggs and grated parmesan cheese until smooth. Set the mixture aside.
- In a large skillet, brown the beef over medium heat until it is fully cooked and edges are crispy. If using, stir in the minced garlic during the last minute of cooking, then remove the skillet from heat.
- Add the drained tortellini to the skillet with the beef. Pour in the egg-parmesan mixture, stirring constantly to prevent the eggs from scrambling.
- Gradually add the reserved pasta water, one tablespoon at a time, until the sauce reaches your desired creamy consistency.
- Season the dish with freshly ground black pepper and salt to taste. Garnish with chopped parsley and extra parmesan, then serve hot.
