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Tortellini Carbonara (Easy 30-Minute Weeknight Dinner)
Allison Bryant

Tortellini Carbonara (Easy 30-Minute Weeknight Dinner)

A high-protein, halal-friendly take on classic carbonara using cheese-filled tortellini, halal beef guanciale, and emulsified egg yolks for a velvety sauce. No pork or alcohol, perfect for keto or low-carb diets.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 12 oz tortellini (ricotta or chicken filling)
  • 4 large egg yolks
  • 1 cup grated Pecorino Romano cheese
  • 1 tbsp halal beef guanciale, finely chopped
  • 1 tbsp olive oil
  • Salt to taste
  • Freshly ground black pepper

Method
 

  1. Bring a large pot of salted water to a boil. Add tortellini and cook until al dente.
  2. While pasta cooks, heat olive oil in a skillet. Sauté halal beef guanciale until crispy. Remove excess fat if needed.
  3. In a bowl, whisk egg yolks with Pecorino Romano, salt, and pepper. Add cooked tortellini and reserved pasta water (1/2 cup) to create a silky sauce.
  4. Stir in the sautéed guanciale. Cook over low heat until sauce emulsifies and coats the pasta. Serve immediately.

Notes

For keto, use low-carb tortellini made from lupin/almond flour. Substitute guanciale with smoked turkey breast strips. Store leftovers in an airtight container for up to 2 days.