Creamy Tortellini with Pancetta & Spinach
This rich and satisfying Creamy Tortellini with Pancetta & Spinach brings together tender cheese-filled pasta, crispy pancetta, and a velvety garlic-Parmesan cream sauce. It’s a quick, crowd-pleasing Italian-inspired meal ready in under 30 minutes — perfect for weeknights or cozy weekend dinners.
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.