Creamy Tortellini with Pancetta & Peas

This Creamy Tortellini with Pancetta & Peas is a rich, comforting pasta dish that comes together in no time. Crispy pancetta, sweet peas, and a garlicky cream sauce envelop cheese-filled tortellini for a perfect balance of salty, savory, and fresh flavors. Finished with Parmesan and Asiago, this cozy one-pan meal is quick enough for weeknights but indulgent enough for guests.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2 plates

Calories: 1,426 kcal per serving

Ingredients

1 tbsp - olive oil
4 ounces - pancetta
½ - yellow onion
2 cloves - garlic
½ cup - frozen peas
1 ½ cups - heavy cream
Salt
Black pepper
½ tsp - garlic powder
½ tsp - onion powder
½ lb - cheese tortellini
¼ cup - reserved pasta water
½ cup - grated Parmesan cheese
¼ cup - shredded Asiago cheese

Instructions

In a large skillet, heat olive oil over medium heat. Add pancetta and cook until browned and crispy.
Add diced onion and cook until softened, about 2–3 minutes. Add minced garlic and cook for 1 more minute.
Add peas and stir until warmed through.
Pour in heavy cream and bring to a gentle simmer. Season with salt, pepper, garlic powder, and onion powder.
Add cooked tortellini and a splash of reserved pasta water. Stir to combine.
Stir in Parmesan and Asiago cheeses until sauce is smooth and creamy.
Serve hot, optionally topped with more Parmesan and fresh black pepper.

Nutrition