20 Minute Tortellini Pasta Carbonara
Simple, elegant and quick cooking, this 20 minute tortellini pasta carbonara is the answer to your weeknight dinner prayers! Easy and family friendly!
Weeknight dinners can be a hassle, but with this ultra quick tortellini pasta carbonara you can have a fresh, wholesome dinner that the whole family will love!
I’m not sure what dinner time is like at your house, but I know around here, it can be pretty hectic. My husband’s job isn’t a regular 9-5 schedule… which means he could be coming home anywhere from 4-7pm, with usually just a text as he’s leaving, which gives me a 30 minute window. Add to that the two young children and various after school activities/homework and you’ve got yourself one heck of a crazy time!
That’s where I turn to trusted brands like Buitoni. Their freshly made filled pastas are so convenient and make it really easy to create a dinner that everyone will enjoy. Our favorite is the versatile three cheese tortellini, but they have a large variety of other options as well! The fresh, flavorful pastas allow you to maximize your time and get you closer to serving a meal you can definitely be proud of to your family 🙂
The recipe I’m sharing with you today is one of my family’s favorites… a pasta carbonara. Usually carbonara is done with a long cut of pasta, like spaghetti. But I wanted to really maximize the cheese factor, and what better way than to serve the rich cheese sauce over a three cheese tortellini!
Have you ever had pasta carbonara? It’s such a classic dish… but it does have the tendency to freak people out. There are raw eggs in the sauce. Granted, the sauce is tossed around in a warm pan, and that heat allows the egg to cook (but not scramble!)… but if you’re REALLY worried about it, pick up a package of pasteurized eggs and you’ll be good to go!
The sauce itself is really simple, with the whole recipe’s ingredients list topping out at 6, and that’s including the pasta, which is pretty much a given ingredient for a pasta recipe.
If you really wanted to bump up the flavor profiles here, pick up a container of Buitoni’s pesto with basil and add a dollop on the top of your pasta. If you want to make this meal vegetarian, swap out the bacon for your favorite veggie, maybe sun-dried tomatoes or even asparagus! Oooooh, note to self, definitely make this with asparagus next time!
So the next time you’re worried about how to get a delicious meal on the table during a hectic dinner time, grab a package of Buitoni’s no GMO freshly made pasta (from the refrigerated section) and whip up this mouthwatering 20 Minute Tortellini Pasta Carbonara!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
Want to try this Tortellini Carbonara?
PIN IT to your DINNER or PASTA board to save for later!
Find me on Pinterest for more great recipes!
Easy 20 Minute Tortellini Pasta Carbonara
- 20 oz family style package of Buitoni Three Cheese Tortellini fresh
- 4 large eggs, room temperature use pasteurized if concerned
- 1 cup freshly grated Parmesan cheese
- 8 slices bacon, diced
- 8 cloves garlic, finely minced
- 1 shallot, minced
- 2 Tbsp fresh parsley, chopped optional garnish
- 2 Tbsp fresh basil, chopped optional garnish
- salt and black pepper to taste
- Bring large pot of water to a boil. While water is heating up, add eggs and Parmesan cheese to a small bowl and whisk to combine. Set aside.
- Add diced bacon to a large skillet and heat over MED to MED-HIGH heat. Cook until crispy, about 5-6 minutes. Remove to a paper towel lined plate, reserving the grease in the pan.
- Salt boiling water, then add tortellini pasta. Boil according to package directions. Ladle out about a cup of the pasta water to a small bowl, then drain pasta.
- Add shallot and garlic to bacon drippings in skillet. Cook about 1-2 minutes, stirring frequently so they don't burn.
- Working quickly, pour about 2 Tbsp of hot pasta water into the egg mixture, whisking very quickly as you pour. This tempers the eggs so they won't scramble when you add them to the pasta later.
- Turn off heat to the skillet. Add drained pasta to the skillet, then, working very quickly, add in the tempered egg and cheese mixture a little at a time, tossing to combine as you add in a little more. Pour in reserved pasta water, a tablespoon or so at a time, as you toss, until sauce reaches a consistency you like.
- Season with salt and pepper, sprinkle with cooked bacon pieces and toss one more time.
- Serve hot with additional Parmesan cheese, parsley and basil if desired.