20-Minute Tortellini Pasta Carbonara

20-Minute Tortellini Pasta Carbonara

Recipe by JanC


Prep time


Cooking time






  • 20 oz of Buitoni Three Cheese Tortellini fresh

  • 1 cup freshly grated Parmesan cheese

  • 4 large eggs

  • 8 cloves garlic, finely minced

  • 1 shallot, minced

  • 8 slices bacon, diced

  • salt and black pepper to taste

  • For Garnish
  • 2 Tbsp fresh parsley, chopped, optional

  • 2 Tbsp fresh basil, chopped, optional


  • Bring large pot of water to a boil.
  • In a small bowl, add eggs and Parmesan cheese and whisk to combine. Set aside.
  • In a large skillet over medium to medium-high heat, cook diced bacon, until crispy, for about 5-6 minutes. Remove to a paper towel lined plate, reserving the grease in the pan.
  • Salt boiling water, then add tortellini pasta. Boil according to package directions. Ladle out about a cup of the pasta water to a small bowl, then drain pasta.
  • Add shallot and garlic to bacon drippings in skillet. Cook about 1-2 minutes, stirring frequently so they don’t burn.
  • Pour quickly about 2 tbsp of hot pasta water into the egg mixture, whisking very quickly as you pour.
  • Remove the heat of the skillet. Add drained pasta to the skillet (working very quickly), add in the tempered egg and cheese mixture a little at a time, tossing to combine as you add in a little more. Pour in reserved pasta water, a tablespoon or so at a time, as you toss, until sauce reaches a consistency you like.
  • Season with salt and pepper, sprinkle with cooked bacon pieces and toss one more time.
  • Serve hot with additional Parmesan cheese, parsley and basil, if desired.
20-Minute Tortellini Pasta Carbonara
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