Tortelloni Ala Panna Recipe

Cook the tortelloni

Bring a large pot of salted water to a rolling boil (use about 10 g salt per liter). Add 500 g fresh tortelloni and cook according to package instructions — typically 2–4 minutes — until al dente. Reserve 150 ml of the pasta cooking water just before draining. Drain the tortelloni and set aside, keeping it warm.

Render bacon and sweat aromatics

Heat a large skillet over medium heat. Add 1 tbsp olive oil and 150 g diced smoked bacon. Cook, stirring occasionally, for 4–6 minutes until bacon releases fat and begins to brown. Push the bacon to one side and add 1 medium finely diced onion. Sweat the onion for 3–4 minutes until translucent. Add 2 minced garlic cloves and cook for 30–45 seconds until fragrant.

Cook mushrooms

Increase heat to medium-high, add 150 g sliced mushrooms to the pan with 15 g butter. Cook for 4–6 minutes until the mushrooms release moisture and brown at the edges. Stir everything together so the bacon, onion, garlic and mushrooms are evenly combined.

Deglaze and build the sauce

Pour in 100 ml stock and use a wooden spoon to scrape any browned bits from the skillet. Allow the stock to reduce by about half (2–3 minutes). Add 150 ml tomato passata and stir to combine, then simmer gently for 3 minutes to meld flavors.

Finish with cream

Lower heat to medium-low and pour in 200 ml heavy cream. Stir and simmer very gently for 3–5 minutes until the sauce is slightly thickened and coats the back of a spoon. Season with 1 tsp salt, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if using. Taste and adjust seasoning.

Combine pasta and sauce

Add the drained tortelloni to the skillet with the sauce. If the sauce seems too thick, add up to 150 ml reserved pasta water a little at a time to loosen to desired consistency. Gently toss or stir using a wide spatula to coat the pasta, taking care not to break the tortelloni.

Add cheese and herbs

Remove the skillet from the heat and stir in 60 g grated Parmesan (reserve a little for serving) and 2 tbsp chopped flat-leaf parsley. Add the remaining 15 g butter and stir until glossy. Adjust seasoning with additional salt and pepper if needed.

Serve

Divide the tortelloni among warm plates or bowls. Sprinkle with the reserved grated cheese and an extra pinch of chopped parsley. Serve immediately.