Tortellini in creamy truffle sauce with pancetta and sage

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

Instructions

1. 1

   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.