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Tortellini with creamy pancetta sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate veal tortellini with creamy carbonara pancetta sauce.
Ingredients:
  • 4.60 gm olive oil
  • 100g sliced pancetta, thinly sliced
  • 1 leek, pale section only, thinly sliced
  • 300ml thickened cream
  • 4 egg yolks
  • 40g (1/2 cup) finely shredded parmesan
  • 1 x 375g pkt veal tortellini
  • 150g (1 cup) frozen peas
  • Salt & freshly ground black pepper
  • Crusty bread, to serve
Instructions:
  • In a frying pan over medium heat, heat oil and add pancetta, leek, and garlic. Cook, stirring occasionally, for 5 minutes until leek is soft. Lower the heat to low.
  • Combine the cream, egg yolks, and parmesan in a bowl, gently whisking until fully mixed.
  • Cook the tortellini in a large saucepan of salted boiling water for 4 minutes, then add the peas and cook for an additional 2 minutes until the tortellini is perfectly cooked. Drain well.
  • Combine the tortellini, peas, and cream mixture with the pancetta mixture and cook together for 2-3 minutes until the parmesan melts and the sauce thickens. Season with salt and pepper to taste.
  • Portion the flavorful tortellini into individual serving bowls and enjoy promptly with some crusty bread, if preferred.

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