Tortellini carbonara pasta is the busy weeknight dinner solution you’ve been looking for! It takes just minutes to prepare, tastes delicious, and is loaded with nutrition for your body!
Why This Recipe Works
When I don’t feel like cooking but need to get something on the table for dinner I can always turn to this tortellini carbonara! When I first made it my husband was so impressed and had NO clue I whipped it together in 15 minutes! Score!
Another reason why I love making tortellini pasta carbonara is that the clean up is so minimal- just 2 pans! This always makes my husband say “I’ll get the dishes!” because he knows it will take 2 seconds! But it’s the thought that counts, right?! Thank you sweetie!
Tortellini pasta even makes for great leftovers. I’ll have it for lunch the next day and it’s just as fabulous tasting!
Ingredients Needed
- Tortellini Pasta: I like to use fresh tortellini pasta for this carbonara because it cooks faster. You’ll find this in the refrigerated section. You can totally use dried tortellini, it’ll just add a couple minutes to the cooking time. I also like to use chicken tortellini for a protein punch and gentle nutrition!
- Bacon: I highly recommend using thick cut REAL bacon over turkey bacon. It’ll add SO much more flavor!
Recipe Instructions
First, bring water to a boil in a medium sized pot. Cook tortellini pasta according to package directions, reserve about 1/2 cup of the cooking water, and drain. Set aside. (While the pasta is boiling you can cook your bacon- see next step)
Cook your bacon in a large pan (~2-3 minute per side), remove from from the pan, blot with a paper towel, chop it up and set aside.
In the same pan you cooked the bacon add onion and garlic, sautéing for ~2 minutes until translucent.
While onions and garlic are cooking take a small bowl and combine 2 tbsp of the reserved pasta water, greek yogurt, parmesan cheese, egg and Italian seasoning. Whisk it together well.
Remove your pan from heat, add cooked pasta followed by yogurt/cheese mixture and gentle toss to coat evenly. (If you like a thinner sauce you can add more of the reserved water)
Serve your tortellini carbonara topped with the cooked bacon and chopped parsley! Enjoy!
Recipe FAQs
Absolutely! Follow all of the same instructions and just swap out the tortellini for your fave pasta type. You can use regular, whole wheat, or even lentil/bean/chickpea!
I’ve done this MANY time! You can sub water or milk just fine. The reason you reserve the cooking water is because it helps the sauce stick to the pasta.
Absolutely! This stores really well in the fridge and heats up well. You can microwave it to re-heat or pop it in a sauce pan for a few minutes.
No big deal! Simply add a sprinkle of basil or oregano. I’m a big fan of making recipes work even if you don’t have ALL of the ingredients!
Other Recipes You Might Like:
If you love this recipe, be sure to leave a star rating on the recipe card and leave a comment below!
Don’t forget to pin it on your Pinterest board for later, or tag me on IG @no.food.rules if you try the recipe and love it!
XOXO
-Colleen
15 Minute Tortellini Carbonara Pasta
Ingredients
- 1 package ~3 cups tortellini pasta
- 4 slices bacon
- 1/2 onion chopped
- 2 cloves garlic finely chopped (or use a garlic press)
- 1/3 cup plain Greek yogurt any kind, I like full fat
- 1/4 cup parmesan cheese any style, I use grated
- 1/4 cup water reserved from cooking pasta
- 1 egg
- 1 tsp Italian seasoning
- 1/4 cup chopped parsley
Instructions
- First, bring water to a boil in a medium sized pot. Cook tortellini pasta according to package directions, reserve about 1/2 cup of the cooking water, and drain. Set aside. (While the pasta is boiling you can cook your bacon- see next step)
- Cook your bacon in a large pan (~2-3 minute per side), remove from from the pan, blot with a paper towel, chop it up and set aside.
- In the same pan you cooked the bacon add onion and garlic, sautéing for ~2 minutes until translucent.
- While onions and garlic are cooking take a small bowl and combine 2 tbsp of the reserved pasta water, greek yogurt, parmesan cheese, egg and Italian seasoning. Whisk it together well.
- Remove your pan from heat, add cooked pasta followed by yogurt/cheese mixture and gentle toss to coat evenly. (If you like a thinner sauce you can add more of the reserved water)
- Serve your tortellini carbonara topped with the cooked bacon and chopped parsley! Enjoy!
Lisa says
Made this for dinner tonight and it was delicious! My husband loved it too even after finding out I made it with Greek yogurt.
Colleen says
Oooh! So glad you both loved!