Recipes › Pasta › Tortellini Carbonara Recipe

Tortellini Carbonara Recipe

Recipe by Pedro M. A. Neves

Tortellini Carbonara is a creamy Roman pasta dish that combines tender cheese-filled pasta with a silky egg-based sauce enriched with guanciale and Pecorino Romano. This elegant main course requires only a few quality ingredients and careful timing to achieve the perfect sauce without scrambling the eggs. Ready in under 30 minutes, it's an impressive weeknight dinner that captures the essence of Roman cuisine.

Ingredients

• 500g fresh tortellini (cheese-filled)
• 150g guanciale, cut into 5mm cubes
• 100g Pecorino Romano cheese, finely grated
• 4 large egg yolks
• 2 large whole eggs
• 2 tablespoons whole black peppercorns
• Salt for pasta water
• 50ml reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil. The water should taste like the sea.

2. While water heats, coarsely crack the black peppercorns using a mortar and pestle or the bottom of a heavy pan.

3. Place guanciale cubes in a large heavy-bottomed skillet over medium heat. Cook for 6-8 minutes, stirring occasionally, until the fat renders and the meat becomes crispy and golden. Remove from heat.

4. In a medium bowl, whisk together the 4 egg yolks, 2 whole eggs, grated Pecorino Romano, and cracked black pepper until well combined. Set aside.

5. Add tortellini to the boiling water and cook according to package directions until they float and are tender, approximately 3-4 minutes for fresh tortellini.

6. Reserve 50ml of pasta cooking water, then drain the tortellini in a colander.

7. Add the hot drained tortellini directly to the skillet with the guanciale and fat. Toss gently to combine.

8. Remove the skillet from heat for 30 seconds to cool slightly, then pour the egg mixture over the tortellini while stirring constantly and gently. Add reserved pasta water 1 tablespoon at a time until a silky, creamy sauce forms.

9. Taste and adjust seasoning with salt and additional cracked black pepper as needed. Serve immediately in warm bowls.

Substitutions

• Substitute guanciale with pancetta or bacon if guanciale is unavailable, though the flavor will be less authentic
• Replace Pecorino Romano with aged Parmigiano-Reggiano for a slightly milder, less sharp taste
• Use a combination of whole eggs instead of yolks and whole eggs if concerned about raw egg consumption (fully cooked versions exist but produce different texture)
• For vegetarian version, omit guanciale and increase Pecorino Romano to 120g while adding 2 tablespoons quality butter

Tips

• The key to silky sauce is removing the pan from direct heat before adding eggs to prevent scrambling—the residual heat is sufficient to cook them gently
• Reserve pasta water before draining; its starch is essential for achieving the correct sauce consistency and helping it cling to the pasta
• Use room-temperature eggs and work quickly once combining ingredients to prevent the eggs from setting into curds
• Buy fresh tortellini from the refrigerated section rather than dried for authentic texture and quicker cooking

Carbonara is one of Rome's most iconic four dishes, alongside Cacio e Pepe, Amatriciana, and Gricia. Traditionally made with spaghetti, this tortellini version is a modern variation that maintains the classic technique of using the heat of pasta to gently cook raw eggs into a luxurious sauce without cream.

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