So good, yet so bad
I rarely order pasta when I’m at a restaurant. The dishes are usually simple enough for me to make at home, plus they tend to be pretty rich and decadent. At home, I try to keep our pasta meals tame, but once in a blue moon I come across something that forces me to break my rule. Like this dish.
This was really, REALLY good…and really, REALLY heavy. Don’t plan on moving too much after this one…and definitely wear the stretchy pants! But believe me, it’s well worth every.single.bite.
It’s absolutely impressive enough for company, so keep it in mind (you could also consider smaller portions as a first course)…and so easy to make. Make it even easier on yourself and buy the pre-cut pancetta at Trader Joe’s. It’s cut up super small so it cooks fast.
Tortellini & Pancetta in Mushroom Walnut Sauce
slightly adapted from Sunshine and Bones
12 ounces tortellini
2 tablespoons extra virgin olive oil
1/2 cup pancetta, cut into small chunks
8 ounces mushrooms, sliced
1/4 cup chopped walnuts
3/4 cup heavy cream
1 1/2 cups grated pecorino romano cheese
Cook tortellini according to package directions, minus one minute. Heat oil in a skillet over medium heat and add pancetta, mushrooms and walnuts. Saute until mushrooms are brown.
Add cream and stir frequently, until sauce begins to thicken. Turn heat down to low and add pepper and cheese. Stir until sauce is smooth.
Drain pasta and put in pan with sauce. Turn heat off and stir together gently. Serve immediately.
Linked to: Tastetastic Thursday
Pasta Blog Hop
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