Tortellini with cream and ham

Ingredients

• 400 gham-filled tortellini
• 100 gcooked ham, in one piece
• 50 gsmoked pancetta, diced
• 250 gsingle cream
• 1 pinchnutmeg
• 1/2small onion
• 70 ggrated Parmesan
• 40 gbutter
• 30 ml (2 tablespoons)extra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Dice the ham

   Using a sharp knife, cut the cooked ham into small cubes.

2. 2

   Soften the onion

   Heat the oil and butter in a large frying pan. Add the finely chopped onion and cook until lightly golden.

3. 3

   Brown the meat

   Add the cooked ham and smoked pancetta, then fry them for a few minutes.

4. 4

   Season the cream

   Stir in the cream and season moderately with salt, pepper and nutmeg.

5. 5

   Cook the sauce

   Continue cooking the sauce for a few more minutes.

6. 6

   Add the Parmesan

   Take the pan off the heat, add the grated Parmesan and mix thoroughly.

7. 7

   Boil the tortellini

   Cook the tortellini in plenty of salted water for the time stated on the packet.

8. 8

   Reserve cooking water

   Drain the tortellini, setting aside a little of the cooking water.

9. 9

   Combine with sauce

   Tip the tortellini into the pan with the sauce. If needed, loosen it with a couple of tablespoons of the reserved cooking water.

10. 10

    Serve immediately

    Mix carefully to coat the tortellini, then serve straight away.

What are tortellini with cream and ham?

Tortellini are small, ring-shaped stuffed pasta traditionally associated with Emilia-Romagna in northern Italy. This version pairs ham-filled pasta with a rich cream sauce, cooked ham and smoky pancetta.

The method keeps the sauce simple: the meat is browned with onion, then cream and Parmesan bring it together. It is a speedy, filling first course that is particularly easy to serve straight from the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 790 calories, 30g protein, 53g carbs, 52g fat.

Most of the carbohydrates come from the tortellini, while the cream, butter and oil provide much of the fat. Protein comes from the filled pasta, ham, pancetta and Parmesan; the cured meats and cheese also contribute much of the salt. Balance the plate with a generous serving of salad or vegetables.

The key ingredients

Ham-filled tortellini: their filling gives the dish its savoury base, so check the packet cooking time and use that as your guide.

Cooked ham and pancetta: dicing the ham into small pieces helps it mix evenly through the sauce. Pancetta adds a smoky, salty note, so season the cream cautiously.

Cream and Parmesan: cream makes the coating, while grated Parmesan thickens and flavours it. Taking the pan off the heat before adding the cheese helps it blend smoothly.

Build flavour in the pan

Onion: chop it finely so it softens quickly in the oil and butter. Let it turn lightly golden rather than allowing it to brown heavily.

Meat: give the ham and pancetta a few minutes in the pan to develop colour before adding the cream. This short browning step gives the sauce a deeper savoury flavour.

Keep the sauce silky

Gentle cooking: once the cream is in, keep the sauce at a modest simmer for a few minutes. Avoid letting it boil hard, which can make it reduce too quickly.

Pasta water: save a little before draining the tortellini. Add a couple of tablespoons only if the sauce needs loosening; the starchy water helps it cling to the pasta.

Cook the tortellini carefully

Packet timing: filled pasta can vary in cooking time, so follow the instructions for your particular tortellini. Taste one near the end to check that it is tender but still holds its shape.

Plenty of water: cook the pasta in a roomy pot of salted water so the pieces can move freely. Drain it promptly and transfer it to the sauce while hot.

Serve it straight away

This sauce is at its best when freshly mixed, before the pasta absorbs too much of it. Bring the pan to the table or plate the portions as soon as they are coated.

A crisp green salad or steamed vegetables make a fresh contrast to the creamy pasta. Add extra Parmesan at the table if you like.

Recipe notes & tips

• Chop the onion finely so it softens evenly in the short cooking time.
• Use moderate salt at first, since the pancetta and Parmesan are already savoury.
• Set aside the pasta water before draining the tortellini.
• Add the Parmesan off the heat and stir until it is evenly incorporated.
• Loosen the sauce with reserved pasta water a spoonful at a time.
• Serve as soon as the tortellini are coated so the sauce stays smooth.

Variations

• Add peas: stir in a handful of peas while the cream sauce cooks.
• Use another filled pasta: choose a similar fresh tortellini and follow its packet timing.
• Add mushrooms: fry sliced mushrooms with the onion until softened.
• Make it less smoky: replace the smoked pancetta with unsmoked pancetta.
• Finish with parsley: scatter chopped parsley over the dish just before serving.

Common mistakes to avoid

• Over-browning the onion: cook it only until lightly golden so it does not turn bitter.
• Adding too much salt: season cautiously because the pancetta and Parmesan are salty.
• Boiling the cream hard: keep it at a gentle simmer to avoid reducing it too quickly.
• Forgetting the pasta water: reserve some before draining so you can adjust the sauce.
• Overcooking the tortellini: use the packet time and check a piece before draining.
• Leaving the dish to stand: serve promptly, as the pasta thickens the sauce as it sits.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan with a small splash of water or milk, stirring until hot; the sauce may be thicker after chilling.

Frequently asked questions