Tortellini Carbonara Recipe

5 28 32
Tortellini Carbonara Recipe
Tortellini Carbonara Recipe photo by Taste of Home
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Tortellini Carbonara Recipe

Read Reviews
5 28 32
Publisher Photo
I've made this bacon, cream and Parmesan cheese pasta sauce for so many years and have always called it a carbonara. Low-and-behold, I recently found out it's actually more like an Alfredo sauce. In either case, it's absolutely heavenly and 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
    gailw15 User ID: 8352736 287606
    Reviewed May. 8, 2018

    "Made with a larger package of tortellini and frozen cooked bacon heated in the microwave. Very easy and yummy! Did not add the parsley."

    MY REVIEW
    odensesol User ID: 796554 287420
    Reviewed May. 3, 2018

    "Very easy to make and 2/3 of my family liked it, which is good for us. I used pancetta instead of bacon and it was really good. I usually don't have that on hand but it's a nice substitution. I also added spinach, peas, and mushrooms to get some veggies in. Cook a big batch of bacon ahead of time and freeze for a super fast weeknight meal."

    MY REVIEW
    sp238 User ID: 4085364 286849
    Reviewed Apr. 18, 2018

    "My family Loved it. I did double the recipe. We do like some meat in our meals so I cut up bite size pieces of chicken. Seasoned and sauteed it. Added it at the very end. Very yummy!"

    MY REVIEW
    Haakensonta User ID: 4740009 285993
    Reviewed Apr. 1, 2018

    "Wonder how some basil pesto would work in this recipe?"

    MY REVIEW
    mrappoldt User ID: 7651318 285410
    Reviewed Mar. 21, 2018

    "Yummy. I added the eggs to the sauce as indicated."

    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!"

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