Description
Creamy Italian tortellini alla panna delivers rich comfort straight from Bologna’s kitchens. Parmesan, cream, and delicate pasta intertwine for a luxurious meal you cannot resist.
Ingredients
Scale
Primary Ingredients:
- 16 ounces (454 grams) tortellini
- 3 tablespoons (45 grams) butter
- 1 cup (240 milliliters) heavy cream
- ¾ cup (75 grams) freshly grated Parmesan cheese
- 2 ounces (57 grams) prosciutto, cut into bite-sized pieces
Seasoning Ingredients:
- 1 large garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Complementary Ingredients:
- ½ cup (75 grams) frozen peas
- 1 tablespoon (15 grams) salt (for water)
Instructions
- Prepare a capacious stainless steel pot with approximately 4 quarts (3.8 liters) of water, generously season with kosher salt to enhance flavor, and initiate high-temperature heating until water reaches a vigorous, rolling boil.
- Select a broad, deep skillet and delicately melt unsalted butter over medium temperature, gradually incorporating heavy cream (35% milkfat). Introduce minced fresh garlic, kosher salt, and freshly cracked black pepper to the velvety mixture.
- Allow cream sauce to gently simmer, stirring periodically, until it slightly thickens and develops a luxurious consistency, approximately 60-75 seconds. Remove from heat source and set aside momentarily.
- Submerge fresh tortellini into boiling water, cooking until achieving a delicate al dente texture – approximately 4-6 minutes for fresh pasta or 8-10 minutes for dried varieties. During the final 2-3 minutes of cooking, introduce sweet green peas to the bubbling water.
- Carefully drain pasta using a large colander, prudently reserving of starchy pasta water for potential sauce adjustment.
- Reactivate cream sauce over medium heat, gently incorporating cooked tortellini and thinly sliced prosciutto. Sprinkle freshly grated Parmigiano-Reggiano cheese, stirring until thoroughly melted and harmoniously integrated.
- If sauce appears excessively thick, incrementally introduce reserved pasta water, whisking to achieve desired silky consistency.
- Transfer to warmed serving dishes, garnishing with additional grated Parmigiano-Reggiano and optional fresh basil leaves. Serve immediately while piping hot.
Notes
- Perfectly cooked tortellini requires precise timing, aiming for al dente texture which keeps the pasta slightly firm and prevents mushiness.
- Reserving pasta water is a chef’s secret weapon for creating silky, smooth sauces that cling beautifully to pasta.
- Fresh tortellini cooks faster than dried, so adjust cooking time carefully to avoid overcooking delicate pasta.
- Parmesan cheese melts best when added gradually and stirred continuously, creating a luxurious, creamy sauce.
- Prosciutto adds a delightful salty punch and elegant flavor to this classic Italian cream sauce.
- Garlic infuses the cream sauce with rich, aromatic depth, transforming a simple dish into a restaurant-quality meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 580 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 145 mg