Pancetta and Tortelloni Carbonara

Bring a large pot of salted water to a boil. Add the tortelloni and cook according to the package instructions until al dente. Drain the tortellini but reserve about 1/2 cup of pasta cooking water. Set both aside.

While the tortelloni is cooking, in a separate skillet, cook the diced pancetta over medium heat until it’s crispy and golden brown, about 5-7 minutes. Use a slotted spoon to remove the pancetta from the skillet, leaving the rendered fat behind. Place the crispy pancetta on a plate lined with paper towels to drain excess grease.

In a bowl, whisk together the eggs, grated Pecorino Romano cheese, minced garlic, and a generous amount of freshly ground black pepper. The cheese will add saltiness, so be cautious with the additional salt.

Return the drained tortellini to the pot. Pour the egg and cheese mixture over the hot tortelloni and immediately toss well to combine. The heat from the pasta will cook the eggs, creating a creamy sauce. If the sauce is too thick, you can add a little reserved pasta cooking water to reach your desired consistency.

Gently fold in the crispy pancetta pieces, ensuring they are evenly distributed throughout the pasta.

Plate the pancetta and tortellini carbonara in individual serving bowls. Garnish with chopped fresh parsley and additional grated Pecorino Romano cheese if desired.