Tortellini In Pancetta Cream Sauce
By: Sheri Wetherell
Published: Sunday, December 6, 2009 - 3:01am

Ingredients




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

Preparation

1 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. 2 Immediately uncover; stir and continue to boil until tortellini are almost tender, about 5 minutes. 3 Saute pancetta (or bacon) in a skillet until browned and slightly crispy. Remove and drain on paper towels, then chop into small bits. 4 Meanwhile, heat heavy cream in a large saucepan over medium-high. Season with red pepper flakes, white pepper, and Parmesan. Simmer until thickened. 5 Drain tortellini thoroughly in large colander, then add to the cream sauce. Stir until tortellini and sauce are well-combined. 6 Spoon onto warm pasta plates, garnish with more fresh Parmesan and chopped parsley, if desired, and serve.