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Bowl of tortellini with a wooden spoon

Easy Bacon Carbonara Tortellini

This super easy Tortellini Bacon Carbonara is a rich and creamy alternative from the traditional Italian recipe. The simple cream sauce makes it quick and easy!
Course Main Course
Cuisine Italian
Keyword Bacon, Carbonara, Tortellini
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 749kcal


  • 1 ¾ cup heavy whipping cream
  • ¼ cup fresh parsley chopped
  • ½ cup parmesan cheese shredded
  • 1, 18- ounce package fresh or frozen cheese tortellini, cooked and drained
  • 1 cup frozen green peas
  • 8 strips bacon cut into bite-sized pieces and cooked until crispy
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon black pepper
  • ½ teaspoon salt


  • In a large skillet combine the cream and parsley and bring to a simmer. Simmer until the sauce is slightly thickened and stir in the parmesan cheese. Stir the sauce until the cheese is melted.
  • Add the cooked tortellini, peas, and bacon and continue to simmer for 3-4 minutes longer or until the peas and tortellini are warmed through.
  • Stir the lemon juice, black pepper and salt into the pan and serve.


  • Cook the tortellini until it’s “al-dente” before stirring into the sauce. Al-dente means the pasta is cooked but still slightly firm. When the pasta is added to the sauce, it will soften and cook fully.
  • Keep a close eye on the sauce when it’s on the stove. The cream won’t burn, but it can boil over quickly.
  • Cream sauces can be hard to reheat without separating. If you need to reheat, heat the sauce up slowly on the stovetop, adding a few splashes of cold heavy cream, and stirring until it’s heated through. 


Serving: 1serving | Calories: 749kcal | Carbohydrates: 73g | Protein: 21g | Fat: 41g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 556mg | Potassium: 394mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1492IU | Vitamin C: 14mg | Calcium: 174mg | Iron: 2mg