Tortellini with a pancetta cream sauce

[nhayden]

I am having an international party at my house and plan to make Tortellini with a pancetta cream sauce. I will be using sternos to keep the tortellini's warm because it will be for about 40 people and I am serving buffet style. My question is how is the best way to prepare this without the tortellinis getting too soft or dried out?

Thanks,
Nora

[Kitchen Witch]

Make sure you have enough sauce - if you have extra sauce you can add it to the server as needed.
Be sure to cook your tortellini al dente - you don't want them mushy.

[lvdkeyes]

nhayden, would you share this recipe? It sounds like something I would like.

[Kitchen Witch]

Here is one - I play with it a lot and tweak it:

Tortellini Ai Formaggi With Prosciutto and Peas


#12 ounces cheese tortellini - I use homemade and fill the way I want
1/4 cup water, reserved from cooking pasta
2 tablespoons butter
2 garlic cloves, minced
1/4 lb prosciutto, sliced into thin strips
1 cup heavy cream
1 pinch nutmeg, freshly grated - I don't use the nutmeg!
1/4 cup parmesan cheese, freshly grated
3/4 cup frozen baby peas, thawed - optional
salt and pepper


Cook tortellini according to package directions.
Melt butter in skillet and cook garlic for 1 minute.
Add Prosciutto and cook for 2 minutes.
Add heavy cream and bring to a simmer.
Add nutmeg and simmer until cream is thickened and reduced by half.
Stir in 1/4 cup Parmesan and peas.
Stir in reserved cooking liquid and tortellini and toss to coat.
Season to taste with salt and freshly ground black pepper.

Mangia!!

[lvdkeyes]

This sounds good. Why don't you use the nutmeg?

[Kitchen Witch]

I prefer a "little" nutmeg in baked goods - I don't like it in my food. In our house we are not big nutmeg fans.

[lvdkeyes]

I see, just a personal preference then.

[Kitchen Witch]

another creamy sauce can be made by sauting some pancetta, sliced leek and garlic in a bit of olive oil - when the leek has softened, stir in cream, a few egg yolks, and some grated Parmesan, add frozen peas - cook thru and allow to thicken

meanwhile cook your tortellini - drain and toss

(you can basically follow the amounts in the recipe above - sorry I don't always measure)

[lvdkeyes]

This one sounds even better than the previous one.

[Kitchen Witch]

once you make something like this you will be able to tweak it your way - add what you want, etc.

if I'm using egg whites in a recipe the yolks can be used for a dish like this