Ingredients:

  • 1 pound (450g) cheese tortellini, fresh or frozen
  • 4 ounces (115g) pancetta or bacon, diced
  • 1 tablespoon (15ml) olive oil
  • 2 large eggs
  • 1/2 cup (120ml) heavy cream (optional)
  • 1 cup (100g) grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon (1g) black pepper, freshly ground
  • Pinch of salt, or to taste
  • 2 cloves garlic, minced

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and set aside, reserving about 1/2 cup (120ml) of the pasta water.
  2. While the tortellini is cooking, heat olive oil in a large skillet over medium heat. Add bacon or pancetta and cook until crispy and golden brown. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
  3. Add the minced garlic to the rendered bacon fat and cook for about 30 seconds, until fragrant, careful not to burn it.
  4. In a medium bowl, whisk together the eggs, heavy cream (if using), Parmesan cheese, black pepper, and salt.
  5. Remove the skillet from the heat. Immediately add the drained tortellini to the skillet with the garlic infused fat. Pour the egg mixture over the tortellini. Toss quickly and continuously to coat, using tongs, adding a splash of the reserved pasta water at a time to create a creamy sauce that clings to the pasta. Be careful not to overcook the eggs – the residual heat from the pasta will cook them gently.
  6. Divide the Creamy Tortellini Carbonara among bowls. Top with crispy bacon or pancetta and extra grated Parmesan cheese. Serve immediately.