This creamy tortellini carbonara blends tender cheese tortellini with a rich sauce made from half-and-half and Parmesan cheese. The addition of sweet peas and savory ham makes this pasta dinner recipe quick to prepare and full of comforting flavors that everyone will enjoy.
Tortellini Carbonara
Course: MainCuisine: ItalianDifficulty: Easy4
servings10
minutes15
minutes25
minutes550
kcal25
minutesWhen you need a dinner that comes together in a snap but still feels indulgent, this Tortellini Carbonara is the way to go! The combination of creamy sauce, fresh cheese-filled tortellini, and sweet peas hits the spot every time.
Ingredients
2 tablespoons butter
½ pound cooked ham, cut into ½-inch pieces
4 cups half-and-half
1 cup Parmesan cheese, grated
¼ cup onion, chopped
1 ½ cups frozen green peas
9 ounces fresh cheese-filled tortellini
Directions
- Melt the butter in a large skillet over medium heat.
- Add the chopped onion and ham, sautéing for about 5 minutes until the onion turns translucent.
- Pour in the half-and-half and add the grated Parmesan cheese, stirring frequently until the sauce begins to thicken and bubble.
- Season it with a little salt and pepper to taste, and then set it aside.
- In a separate large pot, fill it with water and bring it to a boil.
- Add the tortellini and cook until it reaches your desired doneness, following the package directions.
- In the last minute of cooking, toss in the frozen peas.
- Once they’re tender, drain the tortellini and peas, then toss them in with the ham and creamy sauce mixture.
What You’ll Need
Gather these ingredients and equipment to create your delicious Tortellini Carbonara:
- 2 tablespoons unsalted butter
- ½ pound cooked ham, cut into ½-inch pieces
- 4 cups half-and-half
- 1 cup grated Parmesan cheese
- ¼ cup chopped onion
- 1 ½ cups frozen green peas
- 9 ounces fresh cheese-filled tortellini
- Large skillet
- Large pot for boiling pasta
- Colander for draining
Detailed Cooking Instructions
- Melt the butter in a large skillet over medium heat.
- Add the chopped onion and ham, and sauté for about 5 minutes until the onion becomes translucent.
- Pour in the half-and-half and add the grated Parmesan cheese. Stir frequently until the sauce thickens and bubbles.
- Season the sauce with salt and pepper to taste, then set it aside.
- Fill a separate large pot with water and bring it to a boil.
- Add the tortellini to the boiling water and cook according to the package directions until tender.
- In the last minute of cooking, add the frozen peas to the pot.
- Drain the tortellini and peas once they are tender.
- Toss the drained tortellini and peas in the skillet with the ham and creamy sauce mixture until well combined.
Tips & Tricks
- For a lighter sauce, use half the amount of half-and-half and replace the rest with chicken broth.
- If you prefer garlic flavor, sauté minced garlic with the onions and ham.
- Freeze leftovers in airtight containers for up to 3 months. Thaw overnight in the fridge when ready to enjoy.
- Substitute bacon for the ham for a smoky flavor and added crunch.
- If the sauce thickens too much, stir in a splash of pasta cooking water to achieve the desired consistency.
You Might Also Like
- Parmesan Crusted Alaskan Pollock Recipe
- Stuffed Tortellini Slow Cooker Dinner
- Quick Microwave Mac And Cheese Recipe
- Delicious Tomato Pasta Recipe
- Delicious Garlic Noodles Recipe
Frequently Asked Questions
Yes, you can use tortellini instead of traditional spaghetti for carbonara. The sauce still works well with filled pasta, providing a creamy and satisfying dish.
Carbonara sauce is made from eggs, Pecorino Romano cheese, pancetta or guanciale, and black pepper. These simple ingredients combine to create a rich, creamy sauce without using cream.
Common mistakes include adding cream, overcooking the eggs, and using bacon instead of guanciale or pancetta. Also, tossing the pasta while the pan is too hot can scramble the eggs instead of forming a smooth sauce.
The four key ingredients in traditional carbonara are eggs, Pecorino Romano cheese, guanciale (or pancetta), and black pepper. These combine to make the classic creamy sauce without using cream or milk.
Save This Recipe for Later
Enjoyed this recipe? Be sure to save it for later, whether you bookmark the page, pin it, or print it out for your collection.
Pin it here
