Cheese Tortellini Carbonara

Cheese Tortellini Carbonara

Servings: 6   |   Preparation: 20 Mins


  • 1 package (19 oz.) Celentano Cheese Tortellini
  • 4 eggs, room temperature
  • 1/4 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. Add eggs, heavy cream and Parmesan cheese to a small bowl and whisk to combine. Set aside. Add diced bacon to a large skillet and heat over MED to MED-HIGH heat.  Cook until crispy, about 5-6 minutes.  Remove to a paper towel lined plate, reserving the grease in the pan. Add shallot and garlic to bacon drippings in skillet.  Cook about 1-2 minutes, stirring frequently so they don't burn. Working quickly, pour 2 tablespoons of hot pasta water into the egg mixture, whisking very quickly as you pour.  This tempers the eggs so they won't scramble when you add them to the pasta later. Turn off heat to the skillet.  Add drained tortellini to the skillet, then, working very quickly, add in the tempered egg and Parmesan cheese mixture a little at a time, tossing to combine as you add in a little more.  Pour in reserved pasta water, a tablespoon 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. Divide into bowls and serve immediately with additional Parmesan cheese, parsley and basil if desired.