Ingredients
Scale
- 1 package of fresh or frozen tortellini (preferably cheese or spinach-filled)
- 4 oz pancetta or bacon, diced
- 2 large eggs
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Boil a large pot of salted water and cook the tortellini according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced pancetta or bacon and cook until crispy, about 4-5 minutes. Remove from heat and set aside.
- In a small bowl, whisk together the eggs, grated Parmesan, heavy cream, salt, and black pepper. Set aside.
- Add the minced garlic to the skillet with pancetta, cook for 1 minute until fragrant. Lower the heat and add the cooked tortellini, tossing to coat. Remove from heat and quickly stir in the egg and cheese mixture, ensuring the eggs do not scramble—this creates the signature creamy sauce. Garnish with chopped parsley.
Notes
- For added flavor, sauté mushrooms or spinach and mix into the sauce.
- Use freshly grated Parmesan for the best taste.
- Reheat leftovers gently in a skillet with a splash of milk or cream to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Flexible (vegetarian option available by omitting pancetta)
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 520 Kcal
- Sugar: 2g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 105mg
