Ingredients
Scale
- 20 ounces cheese tortellini (2 10-ounce packages)
- 8 ounces bacon, cut into slices in half
- 6 garlic cloves, chopped finely
- 3 eggs
- 5 ounces grated Parmesan cheese
- Salt and black pepper to taste
- 2 Tablespoons flat-leaf parsley, chopped
Instructions
- Fill a large pot with water and bring to a boil. Add tortellini and cook according to package directions. Reserve 1 cup of pasta water, then drain the rest. If the sauce isn’t ready, drizzle pasta with oil to prevent sticking and set aside.
- While pasta cooks, cut bacon into halves and cook in a large frying pan until crisp. Remove bacon and set aside. Discard all but 3 Tablespoons of bacon fat.
- Add garlic to the pan and cook for 1-2 minutes until lightly golden. Remove from heat, then mix in cooked pasta.
- Beat eggs and Parmesan together. Stir into the pasta, then return to low heat and cook until sauce thickens. Add reserved pasta water if needed.
- Mix in reserved bacon, then season with black pepper and salt. Top with chopped parsley and serve with extra cheese if desired.
Notes
- Use freshly grated Parmesan for best texture.
- Reserve pasta water to adjust sauce consistency.
- Cook bacon until crisp for added texture.
- Stir quickly when adding eggs to prevent scrambling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 185mg