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Tortellini Carbonara

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2 (19 ounce) bags frozen cheese tortellini
4 eggs, beaten
2/3 cup heavy cream
8 strips crisply cooked bacon, crumbled
1/2 cup grated Parmesan cheese
2 cups frozen baby peas

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Tortellini Carbonara

  • Serves 4
  • Easy

About This Recipe

I love making Spaghetti Carbonara; in fact, it’s my go-to recipe when I just don’t feel like cooking. The combination of egg, cream, and cheese is mixed with hot cooked pasta and bacon. The heat of the pasta cooks the egg and makes a creamy sauce.

So I had a brainstorm and thought – hey, why don’t I try making this with another type of pasta? Tortellini immediately came to mind, especially since I always have some on hand in the freezer. I added frozen baby peas and a great recipe was born.

Tortellini Carbonara 45

The tortellini adds more interest than plain old spaghetti or fettuccine or linguine. And the cheese filling of the pasta makes the dish heartier. You can use cheese or meat filled tortellini.

Serve this dish with a nice green salad tossed with some grape tomatoes and mushrooms if you have them on hand, and drizzled with a simple vinaigrette.



Bring a large pot of water to a boil. Add the tortellini and cook until they are tender. This should take 3 to 4 minutes.


Meanwhile, combine the egg and cream in a small bowl and beat well.


Put the frozen peas into a colander in the sink.


When the tortellini is tender, drain into the colander over the peas to thaw them. Return the tortellini and peas to the warm pot you used to cook the pasta.


Add the egg and cream mixture and mix with a large spoon to coat. Add the bacon and the Parmesan cheese and mix again. Serve immediately.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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