Tortellini In Pancetta Cream Sauce
3 quarts water
1 tablespoon plus ½ tsp. salt
2 lbs. fresh or frozen cheese-stuffed tortellini
4 ounces pancetta or bacon, chopped
2 cups heavy cream
Pinch red pepper flakes, or to taste
Freshly ground white pepper
1 cup freshly grated Parmesan cheese, plus more for serving
Fresh Italian flat leaf parsley, chopped, for garnish
Heat water in large heavy saucepan over high heat to boiling; add the 1 tablespoon salt. Stir in tortellini; cover and continue to cook over high heat until water returns to a rolling boil.
Immediately uncover; stir and continue to boil until tortellini are almost tender, about 5 minutes.
Saute pancetta (or bacon) in a skillet until browned and slightly crispy. Remove and drain on paper towels, then chop into small bits.
Meanwhile, heat heavy cream in a large saucepan over medium-high. Season with red pepper flakes, white pepper, and Parmesan. Simmer until thickened.
Drain tortellini thoroughly in large colander, then add to the cream sauce. Stir until tortellini and sauce are well-combined.
Spoon onto warm pasta plates, garnish with more fresh Parmesan and chopped parsley, if desired, and serve.