Description

A rich and creamy twist on classic carbonara, using cheese tortellini instead of traditional pasta. This elegant, meat-free dish is quick to make and packed with flavor.

Ingredients

9–12 oz cheese tortellini (fresh or refrigerated)

2 cloves garlic, minced

2 large eggs + 1 egg yolk

¾ cup grated Parmesan or Pecorino Romano

½ cup pasta cooking water (reserved)

2 tsp olive oil or butter

Freshly ground black pepper

Optional: ½ cup frozen peas or sautéed mushrooms

Optional garnish: chopped parsley

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Instructions

Boil tortellini according to package instructions. Reserve ½ cup pasta water, then drain.
Heat olive oil or butter in a skillet over medium heat. Add garlic and sauté for 30 seconds. If using, add peas or mushrooms and cook until tender.
In a separate bowl, whisk together eggs, egg yolk, grated cheese, and black pepper.
Remove skillet from heat. Add cooked tortellini and toss to combine with garlic mixture.
Quickly pour in the egg and cheese mixture and stir vigorously to coat. Add reserved pasta water a little at a time until the sauce reaches a creamy consistency.
Serve immediately topped with extra cheese, black pepper, and chopped parsley if desired.

Notes

Remove skillet from heat before adding egg mixture to prevent scrambling.

Use vegetarian-friendly cheese if needed.

Add a splash of cream or another egg yolk for extra richness.

Spinach, sun-dried tomatoes, or olives can enhance flavor and texture.

Best served fresh for optimal sauce texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 2g
Sodium: 480mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 20g
Cholesterol: 185mg