Tortellini Carbonara That's Creamier Than Any Restaurant — in 30 Minutes
Cheese-filled tortellini in a velvety egg-and-Pecorino sauce with crispy pork — on the table in half an hour. The trick to silky eggs without scrambling.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Whisk
- Microplane or Box Grater
Ingredients
For the Pork
- 6 oz guanciale or pancetta, cut into small strips or cubes
For the Egg Mixture
- 4 large eggs
- 0.5 cup grated Pecorino Romano
- 0.5 cup grated Parmesan
- 2 tsp freshly cracked black pepper
For the Pasta
- 20 oz cheese tortellini (fresh or dried)
- salt for pasta water
- 1.5 cups reserved starchy pasta water
For Garnish (optional)
- extra grated cheese
- flaky salt
Instructions
- Cut the guanciale or pancetta into small strips or cubes. Add to a cold skillet and turn heat to medium-low. Render slowly, 5-7 minutes, until crispy and the fat is translucent. Remove from heat.
- While the pork renders, whisk the eggs in a large bowl. Add the grated cheeses (reserve a little for garnish) and the cracked black pepper. Mix until thick and paste-like. Set aside.
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions (fresh: 2-4 min, frozen: 4-6 min, dried: 7-9 min). Before draining, reserve 1.5 cups of the starchy pasta water. Drain the pasta.
- Take the skillet with the crispy pork off the heat. Add about 1/2 cup of the hot pasta water to the pork fat and swirl. Immediately add the drained tortellini to the skillet and toss to coat.
- Slowly drizzle 1/2 cup of the hot pasta water into the egg and cheese mixture while whisking constantly. This tempers the eggs so they don't scramble when added to the pan.
- Pour the warmed egg mixture over the hot tortellini in the skillet. Toss and stir vigorously. The sauce will become creamy and glossy in about 30 seconds. If too thick, add more pasta water; if too thin, add more cheese.
- Serve immediately in warmed bowls. Top with reserved cheese, an extra crack of pepper, and a pinch of flaky salt if desired. Eat right away.
Notes
Key Tips: Use the freshest eggs you can find. Grate your own Pecorino and Parmesan – pre-shredded won't melt properly. Save that pasta water; the starch is essential for the creamy sauce. Never add cream – the richness comes from the pork fat, egg yolks, cheese, and starch. If your pan is too hot when adding the eggs, you will get scrambled eggs. Pull it off the heat and let it cool slightly. This dish does not reheat well; leftovers are best eaten cold or gently folded into fresh hot pasta.
Make Ahead: You can crisp the pancetta (store in fridge up to 3 days), grate the cheese and whisk the egg mixture (store in fridge), and cook the tortellini (toss with oil and store separately). Combine fresh when ready.