Q1: What is the difference between this American-style Carbonara and an authentic Italian Carbonara?

The main difference is the cream . An authentic Carbonara from Rome gets its incredible creaminess from a sauce made with raw egg yolks that are gently cooked and emulsified with the hot pasta, the rendered pork fat, and the starchy pasta water. The American-style version, like this recipe, is a fantastic and foolproof shortcut that uses heavy cream to create a similarly rich and luscious sauce without any risk of scrambling the eggs.

Q2: How do I keep my cream sauce from being too thick or too thin?

This simple sauce is very easy to adjust! If your sauce seems too thick after you have added the tortellini, you can simply stir in an extra splash of milk or cream until it has reached your desired consistency. If it seems too thin, you can let it simmer gently on a low heat for an extra minute or two to allow it to reduce and thicken slightly.

Q3: Can I make this pasta dish ahead of time?

This dish comes together so incredibly quickly (in about 15 minutes) that it is at its absolute best when it is made and served fresh.

Q4: Can I freeze this pasta dish?

Because this dish contains a rich, dairy-based cream sauce, it is not an ideal candidate for freezing , as the texture of the sauce can become a bit grainy and can separate upon thawing and reheating.

Q5: Can I use a different kind of pasta instead of tortellini? Of

Of course! This rich and creamy sauce is fantastic with any medium pasta shape. Try it with penne, rotini, fusilli, or fettuccine .

Creamy Tortellini Carbonara (15-Minute Recipe!)

The Easiest Creamy Tortellini Carbonara (15-Minute Recipe!)

A quick and easy, American-style recipe for a creamy Tortellini Carbonara. This dish uses refrigerated cheese tortellini as a convenient base. A simple, rich cream sauce is made in a skillet by combining heavy whipping cream, grated Parmesan cheese, and crispy, cooked bacon. The cooked tortellini is then tossed in the sauce with fresh parsley and served immediately for a decadent weeknight meal.

Author: Grace

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
8 bacon strips, chopped
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley

Instructions

Cook the tortellini in a large pot of boiling, salted water according to the package directions. Drain when finished.
While the tortellini is cooking, cook the chopped bacon in a large skillet over medium heat, stirring occasionally, until it is crisp.
Using a slotted spoon, remove the bacon to a plate lined with paper towels to drain. Pour off the excess drippings from the skillet.
In the same skillet, combine the heavy cream, Parmesan cheese, fresh parsley, and the cooked bacon. Heat the mixture through over medium heat.
Stir the drained, hot tortellini into the cream sauce until it is well coated.
Serve immediately.

Notes

This is a very fast meal, perfect for a busy weeknight, that comes together in under 20 minutes.
This recipe is an American-style ‘Carbonara’ that uses heavy cream for its sauce, unlike a traditional Italian Carbonara which uses eggs.
Using refrigerated tortellini is a key time-saving shortcut.

Find it online: https://www.eatswithsoul.com/creamy-tortellini-carbonara/