Step 1

Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Once cooked, drain the tortellini in a colander, reserving a small amount of pasta water.

Step 2

While the tortellini is cooking, place a large skillet over medium heat. Add the chopped bacon and cook until it becomes crispy. Stir occasionally to ensure even cooking. This should take about 5-7 minutes.

Step 3

Using a slotted spoon, transfer the crispy bacon bits to a paper towel-lined plate to drain excess fat. Leave about 1 tablespoon of bacon fat in the skillet and discard the rest.

Step 4

Add the minced garlic to the same skillet with the reserved bacon fat. Sauté over medium-low heat for about 1 minute or until fragrant. Be careful not to burn the garlic.

Step 5

Pour the heavy whipping cream into the skillet with the garlic. Bring the mixture to a gentle simmer, stirring occasionally.

Step 6

Add the grated Parmesan to the simmering cream. Stir continuously until the cheese has melted and the sauce has thickened slightly.

Step 7

Stir in the chopped parsley and the crispy bacon bits, reserving some for garnish if desired.

Step 8

Add the cooked tortellini to the skillet with the sauce. Gently toss to coat the pasta evenly. If the sauce is too thick, add a small amount of the reserved pasta water to reach the desired consistency.

Step 9

Cook for an additional 1-2 minutes. This will allow the tortellini to absorb some of the sauce and flavors.

Step 10

Serve the tortellini carbonara immediately. Garnish with the reserved bacon bits and additional chopped parsley if desired. Enjoy hot!