This Creamy Tortellini with Pancetta & Spinach is the ultimate comfort pasta — rich, cheesy, and full of Italian flavor. Tender tortellini is tossed in a silky Parmesan cream sauce with crispy pancetta and wilted spinach for balance. It’s quick enough for weeknights but elegant enough for entertaining. Whether you serve it with garlic bread or a side salad, this dish delivers creamy perfection in every bite.
Tortellini’s Northern Italian Origins
Hailing from Emilia-Romagna, tortellini are traditionally stuffed with a mix of cheeses or meats and served in broth. Modern variations like this creamy version bring the same comfort but add richness through a velvety sauce. The addition of pancetta — Italy’s beloved cured pork belly — enhances the flavor with a salty, savory punch.
Modern Chefs Love Creamy Tortellini
Italian-American chefs like Giada De Laurentiis and Lidia Bastianich often showcase creamy pasta dishes featuring pancetta and spinach. It’s a popular menu item in trattorias across the U.S., often paired with crisp white wines like Pinot Grigio or a light Chianti.
Serve this tortellini family-style with crusty bread to soak up the sauce. For a full Italian-inspired meal, start with a Strawberry Caprese Salad or Garlic Butter Rigatoni with Sausage and Broccoli, then finish with a Limoncello Posset or Bellini for dessert and drinks.
Looking for the perfect creamy pasta dish? Make this Creamy Tortellini with Pancetta & Spinach tonight — it’s easy, elegant, and full of Italian flavor that never fails to impress.
Creamy Tortellini with Pancetta & Spinach
Equipment
- Large skillet or sauté pan
- Medium pot for pasta
- Colander
- Wooden spoon
- Tongs
Ingredients
- 1 package Tortellini This is where you can have fun. 3 cheese, Kale, Spinach, Gluten-Free
- 8 oz Pancetta diced
- 3 tbsp Butter
- 3 cloves Garlic minced
- 1 cup Heavy cream
- 1/2 cup Pecorino Romano cheese finely grated
- 2 cups Spinach
- 1/2 tbsp Crushed red pepper flackes
- Salt & Pepper to taste
Instructions
- Cook the tortellini – Bring a large pot of salted water to a boil and cook tortellini according to package directions. Reserve ½ cup of pasta water before draining.
- Crisp the pancetta – In a large skillet over medium heat, cook pancetta until golden and crispy, about 6–8 minutes. Remove and set aside, leaving a bit of rendered fat in the pan.
- Make the sauce base – Add butter to the same skillet. Once melted, add minced garlic and cook for 30 seconds until fragrant. Do not let it brown.
- Add cream and cheese – Pour in the heavy cream and bring to a gentle simmer. Whisk in grated Parmesan until smooth. Add crushed red pepper flakes if desired.
- Combine everything – Add cooked tortellini, crispy pancetta, and baby spinach to the sauce. Toss gently until the spinach wilts and everything is coated.
- Adjust texture – Add a splash of reserved pasta water if the sauce feels too thick. Season with salt and black pepper to taste.
- Serve – Plate immediately, garnishing with parsley and extra Romano cheese.
Notes
- For a lighter version, use half-and-half instead of cream.
- Gluten-free tortellini works beautifully here for a fully gluten-free meal.