Tortellini Carbonara (2024)

FAQs

What to serve with tortellini carbonara? ›

The best side dishes to serve with carbonara are garlic bread, bruschetta, stuffed mushrooms, butternut squash, roasted cherry tomatoes, focaccia, insalata caprese, bacon wrapped asparagus, caesar salad, sautéed spinach, antipasto platter, and grilled zucchini.

Whisk Like You Mean It

You're using more egg yolks than whites here, which is what makes carbonara so rich and luxurious. But there's still two eggs-worth of whites in there. Whisking your eggs so that the whites are completely incorporated into the yolks will give your sauce a more uniform texture.

The golden rule of cooking carbonara is to never cook the sauce over direct heat once the eggs are added. Instead, remove the pasta from the heat and toss it with the egg and cheese mixture off the heat, allowing the residual heat from the pasta to gently cook the eggs into a creamy sauce.

Egg yolks and whole eggs – The egg combined with the guanciale fat is what makes the stunning creamy carbonara sauce that the world is obsessed with. There's no need for cream for a creamy sauce! See section above for why. We use a combination of whole eggs, plus egg yolks for richness.

Depending on the filling, tortellini are delicious with everything from cream-based sauces to red marinara-type sauces, browned butter, pesto, and even walnut sauce. They remind me of ravioli, so if you'd eat it with ravioli, you can eat with tortellini.

What styles of wine go with carbonara? Here are our top two: Oaked white wines – the oak provides texture and toasty, vanilla flavours that complement the creaminess of carbonara. Light reds – a Pinot Noir will work with the pancetta or bacon and the acidity of the wine will help cut through the richness of the dish.

What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.

Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

The addition to guanciale in carbonara sauce is the main reason the flavor of Alfredo and carbonara sauce differs to such a degree. Guanciale gives carbonara an earthy, funkier edge whereas Alfredo sauce relies solely upon its buttery virtues to seduce its way into your mouth.

Like recipes for Sunday sauce, recipes and methods for making carbonara vary *wildly* in terms of the number of whole eggs, whites, and yolks used—ranging from as few as two eggs to as many as eight. There is only one thing on which they can all agree: the ratio of pasta to pork and cheese.

How to avoid scrambling eggs in carbonara? ›

Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.

What distinguishes carbonara from other pasta dishes is its technique of combining eggs, hard cheese, cured pork, and black pepper into a rich, silky sauce. This recipe calls for raw eggs that are gently cooked by the hot sauce. If you prefer, you can use pasteurized eggs instead.

Must-have ingredients

that there are only five ingredients: pasta, pork cheek, eggs, cheese and pepper. That's it. A real carbonara does not contain onion, garlic, or cream.

Carbonara is traditionally made with guanciale, or cured pork jowl, though pancetta is often substituted, and both are fatty, salty and deeply savoury.

While adding cream dilutes the flavor and the richness of an actual carbonara it does offer two benefits to the english pasta eating community that are important to them, and not important to Italians. It makes the dish easy to make. Carbonara is a very technique driven dish.

Chef notes. Inspired by the rich and porky goodness of spaghetti carbonara, this vegetable-focused pasta dish is loaded with spinach, basil and parsley. It's just as creamy as the classic version but a lot more colorful and ever-so-slightly lighter.

Carbonara is traditionally made with guanciale, or cured pork jowl, though pancetta is often substituted, and both are fatty, salty and deeply savoury.