Tortellini alla Panna
This tortellini alla panna or "tortellini with cream" is a rich and comforting pasta dish made with prosciutto and peas.
Servings 6
Calories 568kcal
Ingredients
- 1 lb tortellini
- 4 tablespoon unsalted butter
- 1 medium shallot, chopped
- 4 oz prosciutto, chopped
- 1 cups heavy cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups freshly grated Parmesan cheese
- 1 ½ cups frozen peas
- 2 tablespoon fresh Italian parsley, chopped
Instructions
- Cook the tortellini according to package directions in salted water. Save ½ cup of pasta water.
- In a large saucepan, add butter, chopped shallot and prosciutto over medium heat, cooking 3 minutes. Add the cream, salt and pepper and simmer for 1 minute.
- Add ½ of the Parmesan to the sauce and mix until melted through. Add the cooked tortellini and peas to the sauce. Toss a couple of times and add the remaining Parmesan, tossing to combine. If sauce is dry, add pasta water 2 tablespoon at a time until it is smooth.
- Sprinkle some chopped Italian parsley and more Parmesan on top. Serve immediately.
Notes
- Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
- DO NOT overcook the tortellini when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
- Use a high fat content cream as it thickens when it cooks so you don't need a roux.
- Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.
- If omitting the prosciutto, add additional salt to the dish.
Nutrition
Serving: 1g | Calories: 568kcal | Carbohydrates: 45g | Protein: 21g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 92mg | Sodium: 879mg | Potassium: 424mg | Fiber: 5g | Sugar: 10g