Cheese Tortellini Carbonara blends cheesy tortellini and creamy parmesan sauce, then flavors everything with bacon and garlic. It’s a richer knockoff of the classic Pasta Carbonara!
Fill a large pot with water and bring to a boil. Pour tortellini into the pot and cook according to package directions. Reserve 1 cup water for sauce and discard the rest. If the sauce isn’t ready when done (mine was), drizzle the pasta with a little oil to prevent sticking and set aside.
While pasta water is heating, cut bacon strips in half and cook until crisp in a large frying pan. Remove bacon and set aside. Discard all but 3 Tablespoons of bacon fat (see note).
Add garlic to the saute pan and cook for a minute or two, until starting to turn light gold. Remove from heat, then add cooked pasta and mix together well.
Beat together eggs and cheese. Mix into the pasta pan, then set back on the stove, and cook until sauce is thickened. Add reserved pasta water as needed.
Stir reserved bacon back in and season with black pepper and salt to taste.
Top with chopped parsley. Serve with additional grated cheese if desired
Notes
Note: can drain bacon grease and replace with 3 T olive oil for a healthier alternative
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.