Tortellini Carbonara

For this post, I thought to myself, “Why reinventing the wheel when the classic is way too good ?!” I’m of course talking about a simple, classic Carbonara that makes it to our dining table about once a month. And that continuously and without any fancy changes. Well, the pasta varies. Of course, the absolute traditional way to serve Carbonara is with spaghetti. But we also like to use tagliatelle or just tortellini. But the choice of pasta is of course totally up to you – just try this simple, yummy sauce!

Tortellini Carbonara

Shopping list for 2:

250 g tortellini (here: Funghi Porcini by Giovanni Rana)
150 g bacon
2 eggs
50 g freshly grated Parmesan
100 ml of milk
1 tbsp oil
salt
fresh grated pepper (pepper mill)Required kitchen utensils:
1 large pot, 1 pan, 1 small bowl

Preparation of Tortellini Carbonara:

Heat the oil in the pan.
Fry the bacon cubes in the hot oil.
Bring plenty of salted water to the boil in the pan.
Cook the tortellini in salted water according to the instructions on the package. (Here maximum 3 minutes!)
In the bowl, whisk the two eggs with the grated Parmesan.
Salt and pepper the egg mass well.
Drain the tortellini and add to the bacon cubes in the pan.
Put the pan on low heat.
Lift the egg mass under the tortellini.
Let stand only briefly on the stove, otherwise the carbonara becomes a scrambled egg.
Finally, season with salt and pepper again.
Serve with Parmesan.

The Fungi Porcini Tortellini are just great for Carbonara. But I also can imagine the tortellini with spinach filling by Giovanni Rana to be a wonderful fit.