Ingredients
Scale
- 1 package of fresh or frozen tortellini (cheese or meat-filled)
- 4 oz pancetta or bacon, diced
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by boiling a large pot of salted water. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, cook the diced pancetta over medium heat until crispy and golden. Add the minced garlic and cook for an additional 30 seconds until fragrant. Remove from heat.
- In a bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, salt, and black pepper. Slowly pour this mixture into the skillet with pancetta, stirring constantly to prevent the eggs from scrambling.
- Add the cooked tortellini to the skillet and toss gently to coat everything evenly in the creamy sauce. Warm through for 1-2 minutes, ensuring the flavors meld together perfectly.
- Sprinkle with chopped parsley and additional Parmesan cheese if desired. Serve immediately for the best flavor of this Italian recipe that delivers a comforting, creamy pasta experience.
Notes
- Use fresh tortellini for maximum flavor, but frozen works well too.
- Cook the tortellini al dente to keep the pasta tender but firm.
- Gradually add the egg and cream mixture to prevent curdling.
- Enhance flavor with freshly ground black pepper and a sprinkle of extra Parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Contains Dairy and Meat
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 125mg