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Home Tortellini in creamy truffle sauce with pancetta and sage

Tortellini in creamy truffle sauce with pancetta and sage

Italian Pasta Fancy Quick Comfort food Truffle Main course

Italian tortellini are already fantastic on their own, but filled with ricotta and spinach and dunked in a creamy truffle sauce they become something to really enjoy. Serve this dish on beautiful pasta plates so the sauce stays nicely together and the dish looks instantly festive. The crispy pancetta and fried sage add that little extra, and the truffle oil lifts the whole thing to another level. This is the kind of recipe your friends will think took you hours in the kitchen, while you’re already sitting at the table.

x_ckl_recipe_markerTortellini in creamy truffle sauce with pancetta and sage These tortellini in a rich truffle sauce with crispy pancetta and fried sage leaves are the dish that impresses without you having to spend the whole day in the kitchen. How to make tortellini in creamy truffle sauce with pancetta and sage? Main course Italian 4 people 15 min 30 min

Bring a large pot of generously salted water to a boil for the tortellini.
Cook the pancetta in a dry frying pan over medium-high heat until crispy, about 4 to 5 minutes. Remove it from the pan and drain on paper towels. Reserve the rendered fat in the pan.
Fry the sage leaves briefly, about 30 seconds, in the pancetta fat until crisp. Transfer to paper towels and set aside.
In the same pan, melt a knob of butter over low heat. Add the finely chopped shallot and gently sweat for 3 minutes until translucent. Add the pressed garlic and cook for another 1 minute.
Deglaze with the white wine and let it reduce for 2 minutes. Then add the heavy cream and stir well. Let the sauce simmer gently over low heat for 5 minutes until it thickens slightly.
Stir the Parmesan cheese into the sauce and season with salt, freshly ground black pepper and a pinch of nutmeg. Finally, drizzle in the truffle oil and stir briefly.
Cook the tortellini according to the package instructions in the boiling water, but remove them 1 minute before the suggested time. Drain briefly and add them directly to the truffle sauce. Gently toss so each tortellini is coated.
Divide the tortellini among deep plates. Top with the crispy pancetta, garnish with the fried sage and grate a little extra Parmesan over everything. Serve immediately.

Italian Pasta Fancy Quick Comfort food Truffle Main course 500 g fresh tortellini filled with ricotta and spinach 150 g pancetta in thin slices 250 ml heavy cream 100 ml dry white wine 1 shallot, finely chopped 2 cloves garlic, pressed 50 g Parmesan cheese, finely grated (plus extra for serving) 20 g unsalted butter 1.5 tbsp black truffle oil 10 fresh sage leaves Pinch of nutmeg Salt and freshly ground black pepper Large pot Frying pan Wooden spoon or spatula Grater Colander Deep plates Paper towels Pasta plates pasta-bowls Cooking Pot cooking-pot Top 10 Wine Glasses top-10-wine-glasses Colander colander Pappardelle with wild mushrooms and Parmesan foodies-pappardelle-with-wild-mushrooms-and-parmesan Pasta al limone with grilled zucchini foodies-pasta-al-limone-with-grilled-zucchini Pasta al Limone with Ricotta and Basil foodies-pasta-al-limone-with-ricotta-and-basil-1 Creamy gnocchi with gorgonzola, spinach and walnuts foodies-creamy-gnocchi-with-gorgonzola-spinach-and-walnuts

Recipe

Tortellini in creamy truffle sauce with pancetta and sage

These tortellini in a rich truffle sauce with crispy pancetta and fried sage leaves are the dish that impresses without you having to spend the whole day in the kitchen.

Course	Main course
Kitchen	Italian
Servings	4 people

Preparation time

Preparation time	15 min
Total	30 min

Equipment

Large pot
Frying pan
Wooden spoon or spatula
Grater
Colander
Deep plates
Paper towels

Ingredients

500 g fresh tortellini filled with ricotta and spinach
150 g pancetta in thin slices
250 ml heavy cream
100 ml dry white wine
1 shallot, finely chopped
2 cloves garlic, pressed
50 g Parmesan cheese, finely grated (plus extra for serving)
20 g unsalted butter
1.5 tbsp black truffle oil
10 fresh sage leaves
Pinch of nutmeg
Salt and freshly ground black pepper

How to make tortellini in creamy truffle sauce with pancetta and sage?

Bring a large pot of generously salted water to a boil for the tortellini.
Cook the pancetta in a dry frying pan over medium-high heat until crispy, about 4 to 5 minutes. Remove it from the pan and drain on paper towels. Reserve the rendered fat in the pan.
Fry the sage leaves briefly, about 30 seconds, in the pancetta fat until crisp. Transfer to paper towels and set aside.
In the same pan, melt a knob of butter over low heat. Add the finely chopped shallot and gently sweat for 3 minutes until translucent. Add the pressed garlic and cook for another 1 minute.
Deglaze with the white wine and let it reduce for 2 minutes. Then add the heavy cream and stir well. Let the sauce simmer gently over low heat for 5 minutes until it thickens slightly.
Stir the Parmesan cheese into the sauce and season with salt, freshly ground black pepper and a pinch of nutmeg. Finally, drizzle in the truffle oil and stir briefly.
Cook the tortellini according to the package instructions in the boiling water, but remove them 1 minute before the suggested time. Drain briefly and add them directly to the truffle sauce. Gently toss so each tortellini is coated.
Divide the tortellini among deep plates. Top with the crispy pancetta, garnish with the fried sage and grate a little extra Parmesan over everything. Serve immediately.

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The trick with this dish is in the details: crispy pancetta, the right amount of truffle oil and tortellini you take out of the water just in time. A deep plate is not incidental here. The sauce needs room to nestle around the tortellini, and a good deep plate keeps everything exactly where you want it. That way you taste every component of the dish in every bite.

This recipe works just as well for a weeknight as for a dinner with friends. Feel free to vary the tortellini filling to whatever you like, for example cheese and walnut or a meat filling. And a good glass of dry white wine with it? That pairs perfectly.

Related categories

Pasta plates

Cooking Pot

Top 10 Wine Glasses

Colander

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