Ingredients
Scale
- 18 oz cheese-stuffed tortellini
- 2 large eggs
- 1 cup grated parmesan cheese
- 6 oz diced pancetta or turkey bacon
- 2 cloves minced garlic (optional)
- Freshly ground black pepper to taste
- Salt to taste
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Cook the tortellini in salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a mixing bowl, whisk together eggs and parmesan cheese. Season with salt and pepper.
- In a skillet over medium heat, cook pancetta until crispy, about 5–7 minutes. Add garlic during the last minute if using.
- Combine drained tortellini with pancetta in the skillet. Remove from heat and quickly stir in the egg mixture while tossing continuously, adding reserved pasta water as needed for creaminess.
- Serve immediately, garnished with extra parmesan and parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: For extra flavor, consider adding vegetables like peas or spinach. Use fresh tortellini for optimal taste and texture. Adjust the amount of parmesan based on your preference for cheesiness.