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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

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.

Why this recipe works:

  • Egg and cream, when combined, make a custard that is always cooked. The mixture is not cooked when it’s added to the hot pasta. But the pasta cooks it on contact so it thickens and is safe to eat, but only if you add the egg mixture while the pan is still on low heat.
  • You must immediately add the egg and cream mixture to the hot pasta after it is drained. If you wait, the egg and cream won’t cook and will remain runny.
  • The boiling pasta water thaws the peas when the pasta is drained over them.
  • This simple recipe can be used with any type of pasta.



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. Put the pot on the stove and turn the heat to low.


Add the egg and cream mixture and mix with a large spoon to coat. You could also use tongs to lift the pasta and turn it in the sauce. Add the bacon and the Parmesan cheese and mix again. Serve immediately.



Linda is a home economist who has authored 48 books (47 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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