Creamy Tortellini With Pancetta And Peas
Creamy tortellini with pancetta and peas is an easy to make, one pot dinner made by cooking cheese tortellini in a flavorful, cheesy sauce with crispy pancetta and peas.
Ingredients
- 4 Oz Pancetta
- ½ Small Onion, chopped
- 4 Cloves Garlic, minced
- 1 ¼ Cup Heavy Cream
- 1 Cup Parmesan Cheese
- 10 Oz Refrigerated Cheese Tortellini
- 1 Cup Peas, frozen
- Salt and Pepper
- 1 Tbs Garlic Powder
- 2 Tbs Italian Seasoning (divided)
Instructions
- In a large skillet, cook up the pancetta over medium high heat until golden and crispy. Using a slotted spoon, remove the pancetta (leave the grease in the skillet) and set it aside.
- Add the chopped onion and garlic and season them with salt, pepper and 1 Tbs of Italian seasoning. Sauté until soft.
- Slowly stir in the heavy cream. I like to microwave it for 15 seconds or so first to warm it up just a little bit.
- Stir in the Parmesan cheese and re- season the sauce with a little more salt, pepper, the rest of the Italian seasoning and garlic powder.
- Add the tortellini and frozen peas and stir them into the sauce Turn the heat to medium and place the cover on top of the skillet.
- Let the tortellini cook in the sauce for about 5-7 minutes or until they are plump and reach your desired level of texture.
- Add the crispy pancetta and give everything one final toss together until well combined.
- Finally, serve warm and enjoy!