Ingredients
Scale
- 9 oz fresh cheese tortellini
- 4 oz pancetta, diced
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- Freshly cracked black pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Cook the tortellini in salted boiling water for 3-5 minutes until al dente. Drain and reserve some pasta water.
- In a skillet over medium heat, cook diced pancetta until crispy, about 5-7 minutes.
- In a bowl, whisk together eggs, heavy cream, half of the Parmesan, and black pepper.
- Reduce skillet heat to low. Add drained tortellini and crispy pancetta; pour egg mixture over the top and toss gently until coated.
- If needed, add reserved pasta water to reach desired sauce consistency. Top with remaining Parmesan and parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 540
- Sugar: 2g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 180mg