Description
Discover a fuss‑free way to enjoy a classic Italian favorite by swapping spaghetti for cheese‑filled tortellini. This dish brings together crispy pancetta, silky egg‑Parmesan sauce, and tender pasta pillows for a weeknight dinner that feels delightfully indulgent.
Ingredients
Scale
- 18 oz cheese‑filled tortellini (any variety you love)
- 2 large eggs
- 1 cup freshly grated Parmesan (plus extra for sprinkling)
- 6 oz diced pancetta or thick‑cut bacon
- 2 garlic cloves, minced (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 Tbsp chopped fresh parsley (optional garnish)
Instructions
- Boil the Pasta
- Bring a large pot of salted water to a rolling boil.
- Cook the tortellini just until al dente (follow the package timing).
- Before draining, scoop out ¼ cup of the starchy cooking water and set it aside.
- Whisk the Creamy Base
- In a bowl, whisk together the eggs and grated Parmesan until completely smooth.
- Crisp the Pork
- Heat a skillet over medium heat. Add the pancetta or bacon and cook until golden and crunchy, about 5–7 minutes.
- Stir in the garlic during the last minute, if using, then remove the pan from the heat.
- Marry Pasta & Sauce
- Transfer the drained tortellini to the skillet with the pancetta.
- Pour the egg‑Parmesan mixture over the hot pasta, tossing constantly to coat without scrambling the eggs.
- Drizzle in reserved pasta water, one tablespoon at a time, until the sauce becomes luxuriously smooth and coats each tortellini.
- Season & Garnish
- Taste and adjust salt and pepper as needed.
- Top with extra Parmesan and a sprinkle of parsley for color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal