Creamy Tortellini Carbonara

Creamy Tortellini Carbonara is a comforting twist on the classic Italian pasta dish, packed with cheesy, tender tortellini smothered in a silky sauce made from eggs, Parmesan, and a hint…

By Madison • September 15, 2025 • Reading time: 6 min

Save Recipe Print Recipe

Tip: save now, cook later.

Creamy Tortellini Carbonara is a comforting twist on the classic Italian pasta dish, packed with cheesy, tender tortellini smothered in a silky sauce made from eggs, Parmesan, and a hint of cream. The little pockets of pasta are perfectly soft, while crispy pancetta or bacon pieces add just the right amount of crunch and smoky flavor to each bite.

I love making this dish when I want something quick but still feel like I’m treating myself. The sauce comes together so fast, and cooking the tortellini just right makes all the difference. One tip I’ve learned is to reserve a bit of the pasta water to mix into the sauce—it helps everything stick to the tortellini without being too heavy or clumpy.

This pasta feels like a cozy dinner on chilly nights, especially paired with a simple green salad or steamed veggies. I find that its creamy texture and the salty bite from the bacon make it a guaranteed crowd-pleaser. Whether it’s a weeknight meal or something to impress friends, Creamy Tortellini Carbonara always hits the spot in my house.

How Do You Make the Sauce Creamy Without Scrambling the Eggs?

Carbonara sauce is all about gently cooking the egg-based sauce to a smooth, creamy texture without turning it into scrambled eggs. Here’s how to nail it:

• After cooking the pasta, keep it hot but off direct high heat.
• Whisk the egg yolks, cream, and cheese well before adding.
• Pour the sauce slowly over the pasta while tossing quickly and continuously.
• Use reserved pasta water little by little to loosen the sauce and help it coat the pasta evenly.
• If heating on the stove, keep the pan on very low heat and stir constantly—this slowly thickens the sauce without cooking the eggs too fast.

Taking your time at this step keeps the sauce smooth and rich, making every bite luscious and satisfying!

Equipment You’ll Need

• Large pot – for boiling the tortellini and peas; a big pot helps them cook evenly without sticking.
• Large skillet or frying pan – to cook the pancetta and toss everything together; a non-stick pan makes mixing easier.
• Mixing bowl – to whisk the egg yolks, cream, and cheese smoothly without lumps.
• Whisk – helps blend the sauce ingredients evenly and get a creamy texture.
• Slotted spoon or pasta strainer – to drain the tortellini and peas while reserving some pasta water for the sauce.
• Tongs or pasta fork – great for tossing the pasta with the sauce so it gets coated nicely.

Flavor Variations & Add-Ins

• Swap peas for sautéed spinach or roasted asparagus for a fresh, green flavor and extra nutrients.
• Use diced cooked chicken or turkey instead of pancetta for a milder protein option.
• Mix in sun-dried tomatoes for a tangy twist that cuts through the creamy sauce.
• Add a pinch of red pepper flakes to the sauce to give it a gentle kick if you like some heat.

Creamy Tortellini Carbonara

Ingredients You’ll Need:

Main Ingredients:

• 1 lb (450g) cheese tortellini (fresh or refrigerated)
• 4 oz (115g) pancetta or bacon, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1 tbsp olive oil

Sauce Ingredients:

• 3 large egg yolks
• ½ cup heavy cream
• 1 cup freshly grated Parmesan cheese, divided
• Salt and freshly ground black pepper, to taste
• ¼ cup reserved pasta cooking water

How Much Time Will You Need?

This recipe takes about 20 minutes total. You’ll spend 10 minutes boiling the tortellini and peas and another 10 minutes cooking the pancetta and mixing everything with the creamy sauce. It’s a quick and cozy meal you can have on the table in no time!

Step-by-Step Instructions:

1. Cook the Tortellini and Peas:

Bring a large pot of salted water to a boil. Cook the tortellini until just tender, following package directions. Add the frozen peas during the last 2 minutes. Before draining, save ¼ cup of the hot pasta water — this will help make the sauce creamy.

2. Cook the Pancetta and Garlic:

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced pancetta or bacon and cook until crispy, about 5 to 7 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Then remove from heat.

3. Prepare the Creamy Sauce:

In a bowl, whisk together the egg yolks, heavy cream, and half of the Parmesan cheese. Season with a pinch of salt and plenty of black pepper.

4. Combine Everything:

Add the drained tortellini and peas to the skillet with pancetta. Toss to mix. Slowly pour the creamy egg mixture over the pasta, tossing quickly to coat everything evenly. Add the reserved pasta water little by little to loosen the sauce and keep it smooth without scrambling the eggs.

5. Finish the Sauce:

Put the skillet back on very low heat and stir constantly for 1–2 minutes until the sauce thickens slightly but stays creamy. Remove from heat, stir in the remaining Parmesan cheese, and adjust salt and pepper to your taste.

6. Serve and Enjoy:

Serve your creamy tortellini carbonara immediately. Sprinkle extra Parmesan and freshly cracked black pepper on top, if you like. Enjoy each silky, cheesy bite!