Cheese Tortellini Carbonara

Cheese Tortellini Carbonara

Servings: 6 Preparation: 20 Mins


  • 1 package (19 oz.) Celentano Cheese Tortellini
  • 4 eggs, room temperature
  • ¼ cup heavy cream
  • 1 cup grated Parmesan cheese
  • 8 bacon slices, diced
  • 1 shallot, minced
  • 8 garlic cloves, minced
  • Salt and black pepper to taste
  • 2 tablespoons fresh basil, chopped (optional)
  • 2 tablespoons fresh parsley, chopped (optional)


Bring a large pot of water to a boil and cook the tortellini according to package directions. Ladle out 1 cup of the pasta water to a small bowl, then drain pasta and set aside. In a separate bowl, whisk together the eggs, heavy cream and Parmesan cheese and set aside. Add the diced bacon to a large skillet and heat over medium-high heat. Cook the bacon for 5-6 minutes until slightly crispy, but not hard. Remove from the pan and pat dry with a paper towel. Reserving the bacon grease in the pan, add the shallot and garlic, cook over medium heat for 2 minutes while stirring. Turn the heat to low, add the cooked bacon and pour in the cream mixture while stirring. Bring to a simmer, add the tortellini to the skillet and toss to combine. Once fully incorporated, use the reserved pasta water to adjust the thickness of the sauce until it reaches your desired consistency. Season with salt and black pepper.  Divide into bowls and serve with parsley, basil and additional Parmesan cheese.

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