Carbonara-Style Tortelloni with Prosciutto
plus Peas
- Eggs
- Milk
- Wheat
This simple, flavorful pasta dish comes together in just three steps! You'll quick-cook tender cheese-stuffed tortelloni (the XL cousin to tortellini), then toss it in a luscious cheesy cream sauce with green peas for sweet little pops of color. Just when you thought it couldn’t get more delicious, the pasta is topped with pan-crisped prosciutto.
Ingredients
9 ounce
Tortelloni
(Contains: Eggs, Milk, Wheat)
4 ounce
Peas
2 tablespoon
Cream Cheese
(Contains: Milk)
2 ounce
Prosciutto
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Place tortelloni and ¾ cup water (1½ cups for 4 servings) in a large microwave-safe bowl. Cover tightly with plastic wrap and microwave until tortelloni are tender, 4-6 minutes (6-9 minutes for 4).
-
Carefully uncover (watch out for steam!), then drain.
- While tortelloni cooks, tear prosciutto into bite-size pieces.
- Heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto and cook, stirring occasionally, until browned and crispy, 3-4 minutes.
- Remove from heat. Transfer prosciutto to a paper-towel-lined plate (don’t discard the fat in pan!).
-
Heat ½ cup water (1 cup for 4 servings) and roux concentrate in pan used for prosciutto over medium-low heat. Cook, stirring occasionally, until simmering, 2-3 minutes.
-
Whisk in cream cheese. Cook, whisking constantly, until slightly thickened, 30-60 seconds. Season with pepper. Remove from heat.
-
Add drained tortelloni and 1 TBSP butter (2 TBSP for 4 servings) to pan with sauce. Stir until butter has melted and tortelloni is coated in sauce.
-
Add peas; toss to coat. TIP: If sauce seems too thick, stir in a splash of water.
-
Sprinkle prosciutto over top. Serve family style directly from pan.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the crispy prosciutto, but some found the dish too salty; others wanted more seasoning or a richer sauce.
- Ease of prep: Customers loved how quick and easy this meal was to make, perfect for busy weeknights.
- Suggestions: Consider boiling the tortelloni instead of microwaving for better texture; add garlic or herbs for more flavor.
- Portions: Some felt the serving size was small for two people; others wished for more sauce to coat the pasta.
- Texture: The microwave method often left tortelloni unevenly cooked; many preferred traditional boiling for better results.
Reviews from our home cooks
Just learning how to microwave tortellini instead of boiling would be enough to award 5 stars, but this dish definitely fully earned it. It's quick, easy, delicious, and filling. It came together fast and I finally learned how to properly crisp prosciutto! The saltiness of that paired with the sweet and crisp peas was the perfect balance. Looking forward to leftovers tomorrow for lunch!
The prosciutto makes it way too salty and steaming the tortelloni in the microwave didn't get it all fully tender, but other than that it was really tasty. I would have it again but boil the pasta and use regular bacon or maybe chicken as a protein.
Fairly easy to cook, but we definitely would have used bacon instead of prosciutto and scallions instead of peas. But it was simple to make. We used boiling method to cook on the back of the package of tortellini as we try to avoid microwaving.
I really liked how easy this recipe was! I ended up cooking the tortelloni on the stove in a pot instead of the microwave, but I thought this dish could have been just a little more flavorful. The peas felt very separate to me, it didn't come together as well as I thought it could.
It was delicious! I would suggest to have the tortellini cooked in a pot next time rather than microwaved since some of the pasta wasn't that done after the alloted time
I recommend cutting up the prosciutto into very small pieces because it is quite salty.
The prosciutto was too salty for the dish. Otherwise it was okay. Needed more sauce so I added some Alfredo sauce from a jar I had in the pantry. Then it was just right except for the salty prosciutto. Ham or chicken would have been a better protein choice.
The 3/4 water for the tortellini was not enough to cover, so it was not cooked all the way. I also should have taken the pan off heat entirely before adding cheese roux and water, the added heat sort of curdled the cheese (fixed by adding some more water).
I was really looking forward to this as I'd never cooked tortellini before. The problem was that it was too dry. There wasn't enough sauce as indicated in the picture and I wasn't sure what to add to make the sauce creamier. I added the ingredients exactly as the instructions stated and the taste was OK, but it was just too dry for my liking.
One of my favorites. The crispy prosciutto was so good.
