Tortellini alla Panna with Prosciutto and Peas

Why You’ll Love This Recipe

• Classic Northern Italian comfort: velvety cream, salty-sweet prosciutto, and tender cheese tortellini.
• Weeknight-fast: on the table in about 25 minutes with minimal prep.
• Luxurious but balanced: peas add freshness and color, Parmesan brings a savory finish.
• Foolproof technique for a glossy, restaurant-quality sauce that clings to every bite.

Grocery List

• Produce: 1 small shallot, 1 cup frozen sweet peas, fresh flat-leaf parsley (optional), whole nutmeg (optional)
• Dairy: Heavy cream, unsalted butter, Parmesan cheese
• Pantry: Cheese tortellini (fresh or frozen), deli prosciutto, kosher salt, black pepper

Full Ingredients

Pasta and Sauce

• 18 oz (500 g) cheese tortellini, fresh or frozen
• 2 tbsp (28 g) unsalted butter
• 1 small shallot, finely minced (about 2 tbsp)
• 4 oz (115 g) prosciutto, sliced into thin ribbons
• 1 cup (240 ml) heavy cream
• 1 cup (150 g) frozen sweet peas (no need to thaw)
• 1/2 tsp freshly ground black pepper, plus more to finish
• 1/8 tsp ground nutmeg (optional but classic)
• 1 1/2 tbsp kosher salt for the pasta water

To Finish

• 3/4 cup (60 g) finely grated Parmesan cheese, plus extra for serving
• 1–2 tbsp finely chopped flat-leaf parsley (optional)
• Reserved pasta cooking water: 1/2–3/4 cup (120–180 ml), as needed

Step-by-Step Instructions

Step 1: Boil water and prep

Bring 3 quarts (2.8 liters) of water to a boil in a large pot. Add 1 1/2 tablespoons kosher salt. While the water heats, finely mince the shallot, slice the prosciutto into ribbons, and grate the Parmesan. Set a large, wide skillet or sauté pan over medium heat.

Step 2: Soften the shallot in butter

Add the butter to the skillet. When melted and foamy, stir in the shallot with a pinch of salt. Cook, stirring, until translucent and tender, about 2 minutes. Avoid browning—the goal is gentle sweetness.

Step 3: Build the cream sauce with prosciutto and peas

Add the prosciutto ribbons to the pan and cook 30–60 seconds, just until fragrant; do not crisp. Pour in the heavy cream, bring to a gentle simmer, and cook 2–3 minutes until slightly thickened. Stir in the peas, black pepper, and nutmeg (if using). Reduce heat to low to keep the sauce hot but not boiling.

Step 4: Cook the tortellini and reserve water

Add tortellini to the boiling water. Cook until they float and are al dente—about 2–3 minutes for fresh or 3–5 minutes for frozen. Scoop out and reserve 3/4 cup of the starchy pasta water, then drain the tortellini.

Step 5: Toss and emulsify with Parmesan

Transfer the drained tortellini to the skillet with the cream sauce. Add 1/4 cup reserved pasta water and toss over low heat to coat. Remove the pan from heat and sprinkle in the Parmesan in two additions, tossing vigorously so it melts smoothly and forms a silky sauce. Add more pasta water, a tablespoon at a time, until the sauce clings in a glossy layer.

Step 6: Finish and serve

Taste and adjust seasoning with a pinch more salt if needed. Finish with another crack of black pepper, extra Parmesan, and chopped parsley if you like. Serve immediately in warm bowls so the sauce stays luscious.

Pro Tips

• Use heavy cream (36% fat or higher). Lower-fat cream can split when heated with cheese.
• Keep the heat low when adding Parmesan. High heat can cause the sauce to break or become grainy.
• Slice prosciutto into thin ribbons so it folds through the sauce without clumping.
• Reserve more pasta water than you think you need; it is the key to a glossy, adjustable sauce.
• Warm your bowls briefly in the oven (200°F/95°C) or with hot water to help the sauce stay silky at the table.

Variations

• Mushroom and Pea: Sauté 6 oz (170 g) sliced cremini mushrooms in the butter before adding shallot; proceed as written.
• Spring Asparagus: Blanch 1 cup (135 g) 1-inch asparagus pieces in the pasta water for 1 minute; add to sauce with peas.
• Ham alla Panna: Substitute 4 oz (115 g) diced high-quality cooked ham for prosciutto for a slightly sweeter, heartier flavor.

Storage & Make-Ahead

This dish is best enjoyed immediately while the sauce is at its silkiest. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently over low heat with a splash of milk, cream, or hot water to loosen the sauce. You can prep ahead by slicing the prosciutto, mincing the shallot, and grating the Parmesan up to 1 day in advance; store covered in the refrigerator.

Nutrition (per serving)

Approximate: 700 calories; 37 g fat (20 g saturated); 59 g carbohydrates; 3 g fiber; 7 g sugars; 27 g protein; 1200 mg sodium. Values will vary based on specific brands and tortellini filling.