Description
Creamy tortellini alla panna delivers rich Italian comfort from Emilia-Romagna’s culinary heritage. Simple ingredients combine into a luxurious pasta experience that welcomes you to savor authentic regional flavors.
Ingredients
Scale
- 16 oz (454 g) tortellini
- 2 oz (57 g) prosciutto, cut into bite-sized pieces
- 1 cup (240 ml) heavy cream
- ¾ cup (75 g) freshly grated Parmesan cheese
- ½ cup (75 g) frozen peas
- 3 tbsps (45 g) butter
- 1 large garlic clove, minced
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp (15 g) salt (for water)
Instructions
- Liquid Preparation: Fill a large stainless steel pot with water, generously salt, and bring to a robust boil over high heat.
- Sauce Creation: In a deep skillet, melt butter and blend with heavy cream, introducing minced garlic, salt, and black pepper. Simmer until sauce reaches a smooth, slightly thickened consistency.
- Pasta Cooking: Immerse tortellini and green peas into vigorously boiling water, cooking until pasta reaches al dente perfection (4-6 minutes for fresh, 8-10 minutes for dried). Drain pasta carefully, reserving a portion of starchy cooking liquid.
- Sauce Fusion: Reignite cream sauce over medium heat, gently folding in cooked tortellini and prosciutto. Sprinkle Parmigiano-Reggiano, stirring until cheese melts completely and integrates seamlessly.
- Liquid Adjustment: If sauce appears dense, gradually introduce reserved pasta water, whisking to achieve a silky, luxurious texture.
- Presentation: Transfer to pre-warmed serving dishes, embellish with additional Parmigiano-Reggiano and optional fresh basil leaves. Serve immediately while steaming hot.
Notes
- Pasta Water Magic: Reserve some starchy pasta water to rescue and adjust sauce consistency if it becomes too thick or dry.
- Cream Sauce Timing: Watch the sauce carefully during simmering to prevent burning; remove from heat promptly when it starts to thicken slightly.
- Prosciutto Pro Tip: Slice prosciutto thinly to ensure even distribution and quick melting into the creamy sauce.
- Cheese Melting Technique: Grate Parmigiano-Reggiano fresh and add gradually, stirring continuously to create a smooth, silky texture without clumping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 550
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 100 mg