Ingredients
Scale
- 1 pound cheese tortellini
- 4 ounces pancetta, diced (or bacon)
- 3 large eggs
- 1 cup grated Parmesan cheese, plus more for serving
- 1/2 teaspoon black pepper, plus more for serving
- 2 tablespoons olive oil
- Salt, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions, usually about 3-5 minutes, until they are tender. Reserve about 1 cup of pasta water before draining.
- While the tortellini is cooking, heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, Parmesan cheese, and black pepper until well combined.
- Drain the cooked tortellini and immediately add it to the skillet with the crispy pancetta. Pour the egg and cheese mixture over the hot tortellini and pancetta. Toss until the sauce is creamy, adding reserved pasta water as needed. Season with salt to taste and serve immediately with additional Parmesan and black pepper.
Notes
- Use fresh ingredients for best flavor.
- Work quickly to prevent the eggs from scrambling.
- Add reserved pasta water gradually for sauce consistency.
- Avoid overcooking tortellini to maintain texture.
- Taste and adjust seasoning as needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 160mg