Print

creamy tortoleni carbonara

creamy tortoleni carbonara
Print Recipe

A rich and comforting creamy tortoleni carbonara recipe that comes together in under 20 minutes. This dish combines pillowy tortoleni pasta with a velvety sauce made from egg yolks, Parmesan, and crispy pancetta for a quick, indulgent Italian-inspired dinner perfect for busy weeknights or special occasions.

Ingredients

Pasta

  • Fresh or store-bought tortoleni pasta – 12 oz (340 g)

Protein

  • Pancetta or guanciale, diced – 4 oz (115 g)

Sauce

  • Egg yolks – 3 large
  • Parmesan cheese, freshly grated – 3/4 cup (75 g)
  • Freshly ground black pepper – to taste (about 1/2 tsp)
  • Reserved pasta water – 1/2 cup (120 ml), as needed

Cooking Fats and Seasoning

  • Olive oil or butter – 1 tbsp
  • Salt – to taste (for pasta water and seasoning)

Instructions

  1. Cook the tortoleni: Bring a large pot of salted water to a boil. Cook the tortoleni according to package instructions until al dente, about 3-5 minutes for fresh pasta or as directed for store-bought. Drain the pasta, reserving 1 cup of the pasta cooking water for later use.
  2. Prepare the pancetta: While the pasta cooks, heat olive oil or butter in a skillet over medium heat. Add diced pancetta or guanciale and cook until crispy and golden brown, rendering the fat and developing a smoky, salty depth, about 5-7 minutes. Remove from heat.
  3. Mix the creamy sauce: In a bowl, whisk together the egg yolks and freshly grated Parmesan cheese until smooth. Add a generous crack of freshly ground black pepper. Slowly temper the egg mixture by stirring in a splash of the reserved pasta water until the sauce becomes silky and slightly loose.
  4. Combine pasta and sauce: Return the drained tortoleni to the skillet off the heat. Quickly toss the pasta with the crisp pancetta and its rendered fat. Then, add the egg and cheese mixture, stirring rapidly to create a creamy coating that envelops each piece of pasta. Add more reserved pasta water as needed to achieve the perfect creamy consistency without scrambling the eggs.
  5. Serve immediately: Plate the creamy tortoleni carbonara right away. Garnish with extra grated Parmesan and freshly ground black pepper for an authentic and flavorful finish.

Notes

  • Use fresh tortoleni pasta for a delicate texture and faster cooking time.
  • Temper the egg yolks slowly with reserved pasta water to prevent scrambling.
  • Reserved pasta water is key to achieving a smooth and glossy sauce.
  • Use freshly grated Parmesan or Pecorino Romano cheese for the best flavor and texture.
  • Mix the sauce and pasta off direct heat to avoid curdling the eggs.

Nutrition

Keywords: tortoleni carbonara, creamy pasta, quick Italian dinner, pancetta carbonara, easy pasta recipe

Find it online: https://recipesbykaeli.com/creamy-tortoleni-carbonara/