Tortellini Carbonara Recipe

5 23 28
Tortellini Carbonara Recipe
Tortellini Carbonara Recipe photo by Taste of Home
Publisher Photo

Tortellini Carbonara Recipe

Read Reviews
5 23 28
Publisher Photo
Bacon, cream and Parmesan cheese make a classic pasta sauce that's absolutely heavenly. It's a great option for company! —Cathy Croyle, Davidsville, Pennsylvania
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 8 bacon strips, chopped
  • 1 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley

Directions

Cook tortellini according to package directions; drain.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings.
In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately. Yield: 4 servings.

Test Kitchen Tips
  • Traditional carbonara tends to have egg in the sauce. Try halving the cream and tempering two whisked eggs into your sauce for added protein. Temper your eggs by adding a small amount of the hot mixture to the whisked egg before adding it all back to the pan. Be sure to do this after removing pan from the heat to keep your eggs from scrambling!
  • For a tasty taco salad, skip the shells and serve this over a bed of lettuce. Top with crushed tortilla chips if you love that crunch!
  • Originally published as Tortellini Carbonara in Quick Cooking May/June 2003, p14

    Nutritional Facts

    1 cup: 527 calories, 36g fat (20g saturated fat), 121mg cholesterol, 728mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 19g protein.

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    • 1 package (9 ounces) refrigerated cheese tortellini
    • 8 bacon strips, chopped
    • 1 cup heavy whipping cream
    • 1/2 cup grated Parmesan cheese
    • 1/2 cup chopped fresh parsley
    1. Cook tortellini according to package directions; drain.
    2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings.
    3. In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately. Yield: 4 servings.

    Test Kitchen Tips
  • Traditional carbonara tends to have egg in the sauce. Try halving the cream and tempering two whisked eggs into your sauce for added protein. Temper your eggs by adding a small amount of the hot mixture to the whisked egg before adding it all back to the pan. Be sure to do this after removing pan from the heat to keep your eggs from scrambling!
  • For a tasty taco salad, skip the shells and serve this over a bed of lettuce. Top with crushed tortilla chips if you love that crunch!
  • Originally published as Tortellini Carbonara in Quick Cooking May/June 2003, p14

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    Reviews forTortellini Carbonara

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    MY REVIEW
    Lady Fingers User ID: 2682286 282803
    Reviewed Jan. 28, 2018

    "I replace the parsley with a generous bunch of chopped, fresh spinach, or thawed frozen peas, stirred in just before serving. And don't forget to set aside some bacon pieces for garnish! This is pretty much the only way I use tortellini and ravioli."

    MY REVIEW
    SChalmers User ID: 4369650 280220
    Reviewed Dec. 30, 2017

    "I made this the first time as written and thought it was a very good recipe, although I usually double it for my family. Since that time I have added garlic, onion, and/or mushrooms depending on what I have around the house. Great recipe and super simple. Perfect for a weeknight dish, especially if you cook the bacon the day before."

    MY REVIEW
    justmbeth User ID: 1196484 125423
    Reviewed Sep. 23, 2017

    "This is one of the family favorites. We actually use it as a side dish. I often use real bacon bits instead of bacon, making it even simpler."

    MY REVIEW
    ojc0806 User ID: 4482783 273252
    Reviewed Sep. 19, 2017

    "Very good and easy to prepare."

    MY REVIEW
    DebbieT User ID: 221944 270286
    Reviewed Aug. 2, 2017

    "I made this exactly like the recipe, except for the brand of bacon. It was amazing! So simple and so good. A definite keeper!"

    MY REVIEW
    PageRD User ID: 5881442 268033
    Reviewed Jun. 16, 2017

    "This recipe was so simple and so delicious, I can't believe I hadn't tried it before now. While it was great as is, it lends itself to all sorts of wonderful additions as other reviewers have noted."

    MY REVIEW
    amehart User ID: 1464390 267909
    Reviewed Jun. 12, 2017

    "Made exactly as stated and it was wonderful!! No leftovers so that always tells me it was a hit. Super simple and delicious! I'm making it again tonight to bring over to my parents to enjoy."

    MY REVIEW
    cynandtom User ID: 9293260 267757
    Reviewed Jun. 8, 2017

    "This dish is ridiculously simple and delicious. I didn't make any changes, only time saving tip, I cooked and chopped bacon for this and another dish ahead, so I could save that step, just need to heat it up! Absolutely LOVE this dish! Well let's face it, bacon, cream, cheese, pasta, what's not to love-although I've had these usual suspects in dishes, it was a completely unique dish, with the perfect flavor combinations."

    MY REVIEW
    middjett User ID: 7818954 138359
    Reviewed Oct. 27, 2014

    "This was pretty good. I used chopped ham in place of bacon, added onion, garlic and fresh sauteed mushrooms. I used a substitution for the heavy cream to cut back on the calories and fat. All in all, it was quite good and easy to prepare."

    MY REVIEW
    Michelle J. Zimmerman User ID: 1351552 134203
    Reviewed Jul. 7, 2014

    "I made this dish for an afternoon luncheon with my friends. They raved and thought I had worked on it for hours. It was sooooo easy (and delicious!)"

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