Looking for a creamy, cheesy pasta dinner that tastes like it came from your favorite Italian restaurant but only takes 30 minutes at home? This Creamy Tortellini Carbonara Recipe is your new weeknight hero!

It’s rich, indulgent, and loaded with flavor from crispy pancetta, garlic, parmesan, and tender cheese tortellini. A dreamy mashup of carbonara meets comfort food. Let’s dig in.

Easy Creamy Tortellini Carbonara Recipe

Why You’ll Love This Recipe

Ready in 30 minutes — perfect for busy weeknights.
Combines the silkiness of carbonara with pillowy cheese tortellini.
Family-approved, reheats beautifully, and tastes even better the next day!

Ingredients for creamy tortellini carbonara recipe — Everything you need for a dreamy, cheesy tortellini carbonara dinner.

Ingredients You’ll Need

Here’s what you’ll need to make the creamiest tortellini carbonara:

1 package (9–12 oz) refrigerated cheese tortellini
4 strips bacon or 3 oz pancetta, diced
2 large egg yolks
½ cup grated parmesan cheese
⅓ cup heavy cream
2 cloves garlic, minced
Salt + black pepper to taste
Optional: peas, spinach, or red pepper flakes

Pro Tip: For best results, use fresh (not frozen) tortellini.

How to Make Creamy Tortellini Carbonara (Step-by-Step)

Cook the tortellini
Boil according to the package. Drain and set aside, saving ¼ cup pasta water.
Crisp the bacon or pancetta
In a large skillet, cook until golden and crispy. Remove and set aside, leaving a little fat in the pan.
Sauté garlic
Add garlic to the pan, sauté 30 seconds until fragrant. Turn off heat.
Make the sauce
In a bowl, whisk together egg yolks, parmesan, cream, and a splash of pasta water.
Combine & toss
Return tortellini and bacon to the pan. Add the sauce. Toss over very low heat until creamy. Add pasta water as needed to loosen.
Serve hot
Top with more cheese, black pepper, and fresh parsley!

Freshly served creamy tortellini carbonara on a white plate — One bite and you’ll never go back to boxed pasta again. Save this

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Reheating: Add a splash of cream or milk and warm over low heat to keep it creamy.
Avoid high heat: It may cause the sauce to break.

Variations & Substitutes

Vegetarian? Skip the bacon and use mushrooms or sun-dried tomatoes.
Spicy twist: Add chili flakes or a pinch of cayenne.
Add-ins: Try peas, sautéed spinach, or grilled chicken.

Nutrition Facts (Per Serving)
Calories	590 kcal
Carbohydrates	54 g
Dietary Fiber	3 g
Sugars	4 g
Protein	25 g
Total Fat	32 g
Saturated Fat	15 g
Cholesterol	150 mg
Sodium	950 mg
Potassium	420 mg
Calcium	210 mg
Iron	3 mg

Recipe FAQ,s

1. Can I use frozen tortellini for this recipe?

Yes! You can substitute frozen tortellini just add 1–2 extra minutes to the boiling time and drain well before tossing with the sauce.

2. Is it safe to use raw egg yolks in carbonara sauce?

Yes. The residual heat from the pasta and pan gently cooks the egg yolks, creating a safe and creamy sauce. Make sure to keep the heat very low while mixing.

3. Can I make creamy carbonara without bacon or pancetta?

Absolutely! For a vegetarian version, swap in sautéed mushrooms, sun dried tomatoes, or spinach. You’ll still get amazing flavor.

4. How can I make this recipe dairy-free?

Use dairy-free tortellini and replace cream and cheese with plant based alternatives. You can use nutritional yeast for a cheesy flavor.

5. How do I reheat leftover tortellini carbonara without drying it out?

Add a splash of cream or milk and reheat gently in a pan over low heat. Avoid microwaving for too long, or the sauce may separate.

6. Can I add protein to this dish?

Yes! Grilled chicken, shrimp, or even rotisserie chicken work great in this recipe for a protein packed twist.