Description
A creamy, meat-free twist on classic carbonara, featuring cheese-stuffed tortellini coated in a rich egg yolk and Parmesan sauce—ready in just 15 minutes.
Ingredients
1 lb cheese-stuffed tortellini (fresh or frozen)
4 large egg yolks
1 cup freshly grated Parmesan cheese
1 clove garlic, minced (optional)
Freshly ground black pepper, to taste
Salt, to taste
1/2 to 1 cup reserved pasta water
Optional: 1/2 cup peas, sautéed mushrooms, or spinach
Optional: Chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add tortellini and cook 1 minute less than package instructions. Reserve 1/2 to 1 cup of pasta water, then drain.
- While pasta cooks, whisk together egg yolks, Parmesan, salt, and pepper until smooth.
- In a skillet over medium-low heat, warm 1 tablespoon olive oil or butter. Add garlic if using and sauté for 30 seconds. Remove from heat.
- Add drained tortellini to the skillet. Off heat, pour in egg-cheese mixture and 2 tablespoons pasta water. Stir vigorously until creamy, adding more pasta water as needed.
- Season with black pepper. Stir in optional peas, mushrooms, or spinach. Garnish with Parmesan or parsley. Serve immediately.
Notes
- Add vegetables like mushrooms, peas, or spinach for a nutrient boost.
- Use Pecorino Romano for a sharper cheese flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently with a splash of water to maintain texture.
- Avoid freezing as it may alter the texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 210mg
