Description
A silky, dreamy twist on traditional carbonara using cheese tortellini, ricotta, and bacon. This easy weeknight dinner comes together in under 30 minutes without heavy cream, relying on starchy pasta water for a luxurious emulsion.
Ingredients
Scale
- 1 package (20-24 oz) cheese tortellini (refrigerated recommended)
- 8–10 slices thick-cut bacon, cut into 1-inch pieces
- 3–4 cloves garlic, finely minced
- 1 cup freshly grated Parmesan cheese
- 1 cup whole-milk ricotta cheese (room temperature)
- 1 cup reserved starchy pasta water
- Freshly cracked black pepper, generous amount
- 2 tablespoons fresh parsley, chopped
- Salt for boiling water
Instructions
- Fill a large pot with water, bring to a rolling boil, and add 1-2 tablespoons of salt.
- While water heats, place a large skillet or Dutch oven over medium heat. Add bacon pieces and cook for 5-7 minutes until crispy and golden brown.
- Remove bacon with a slotted spoon to a paper towel-lined plate, leaving 1 tablespoon of bacon fat in the pan.
- Reduce heat to low. Add minced garlic to the bacon fat and sauté for 1-2 minutes until fragrant but not browned.
- Add tortellini to the boiling water and cook according to package directions (3-5 minutes for fresh) until al dente. Reserve at least 1 cup of pasta water before draining.
- Drain tortellini and immediately add to the skillet with the garlic and bacon fat. Toss to coat and let sit for 30 seconds off direct heat.
- In a small bowl, whisk ricotta, Parmesan, and a splash of pasta water into a smooth paste.
- Pour the cheese mixture and about 1/2 cup of reserved pasta water over the hot pasta. Toss vigorously with tongs until a creamy sauce forms. Add more pasta water if needed.
- Stir in the crispy bacon, black pepper, and fresh parsley. Serve immediately.
Notes
Use room temperature ricotta to prevent clumping. Always remove the pan from direct heat before adding cheese to ensure a smooth emulsion. Reserve starchy pasta water as it is crucial for binding the sauce. Do not freeze leftovers as the dairy sauce may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2
- Sodium: 900
- Fat: 35
- Saturated Fat: 15
- Carbohydrates: 55
- Fiber: 2
- Protein: 25
Keywords: tortellini carbonara, creamy pasta, easy dinner, weeknight meals, ricotta sauce, bacon pasta, 30 minute meals