PASTA RIPIENA ALLA CARBONARA. Una carbonara alternativa rivisitata da BaffettoFood.

Cook the tortellini pasta according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, add the diced pancetta and cook until crispy, about 5-7 minutes.

Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

In a bowl, whisk together the eggs, Parmesan cheese, and heavy cream until well combined.

Reduce the heat to low and add the cooked tortellini to the skillet with the pancetta and garlic, tossing to combine.

Remove the skillet from heat and quickly pour the egg mixture over the tortellini, stirring constantly to create a creamy sauce. The residual heat will cook the eggs without scrambling them.

Season with salt and black pepper to taste.

If the sauce is too thick, add a little pasta water to reach desired consistency.

Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.

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