- 48 - 60 tortellini (give or take either way)
- four tablespoons butter
- one tablespoon chopped shallots
- one tablespoon chopped pancetta
- one-half cup cream
- salt and pepper
- maybe a dash of nutmeg
- one-quarter cup freshly grated parmesan.
Put three quarts of water to a big boil. Add a tablespoon of salt. Add the tortellini.
Meanwhile in a saute pan, over medium heat: add the butter and let it melt. Add the shallots and pancetta and cook for a few minutes, until the shallots are soft, and the pancetta is cooked through (not brown). Add a half teaspoon of salt, some twists of the pepper mill, a dash of nutmeg if you choose, and then add the cream.
Cook until the cream is reduced -- maybe in half, but mostly judge how much sauce you want to coat the tortellini. Then take off heat. (This whole operation requires a minute or two to chop and about four to five minutes to cook!)
Meanwhile, test the doneness of the tortellini by taking one out, clipping off a tiny edge, and tasting. When the texture is truly al dente, drain. We find we can cook tortellini longer than we generally think we can. It does not get too soft for a while. Under-cooking seems to be more of a tendency because we are so tuned into keeping flat pasta totally al dente.
Put the tortellini in the sauce, which you have reheated. Add the parmesan. We then cover the pan and cook over high heat for one minute, to get the pasta very hot and steaming.
Add a spig of parsley and serve. Presto!