Cheese Tortellini with Pancetta

    20 min

    A quick and easy dish to throw together during a busy weekday. Fresh tortellini is tossed with fried pancetta, onions, balsamic vinegar and Parmesan. Serve with a side salad, if desired.

    196 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 5 rashers pancetta
    • 500g cheese tortellini
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons grated Parmesan cheese

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat oil in a large frying pan over medium heat. Saute onion and pancetta until onion is translucent and pancetta is brown; remove from frying pan and drain on kitchen towels.
    2. Meanwhile, bring a large pot of lightly salted water to the boil. Add pasta and cook for 2 to 3 minutes or until al dente; drain.
    3. Return pancetta mixture to frying pan and add tortellini. Toss with 2 tablespoons olive oil and heat through. Place in serving dish or bowl, sprinkle with vinegar and cheese and serve immediately.

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    Reviews & ratings
    Average global rating:

    Reviews in English (156)


    One word, awesome! I added some red bell pepper, some basil, and topped with sharp provolone cheese instead of the parmasean. There were no leftovers even though it was just me and my husband - - - it was that good!  -  02 Jul 2001  (Review from Allrecipes US | Canada)


    It was good, but not amazing. Pancetta Bacon: It will be very difficult for most people to find at the local grocery store. It is a fancy style of bacon that is made from the same cuts as standard bacon but is generally more expensive and curred over a longer period of time using salt. Regular bacon will suffice. This recipe was interesting and had good flavor but lacked the kick I usually look for. I DO recommend everyone trying this at least once. This will not be a part of my regular rotation.  -  05 Feb 2003  (Review from Allrecipes US | Canada)


    My husband and I LOVED THIS. I'm a very inexperienced cook, and my new year's resolution was to cook a lot more. This couldn't have been easier, and the taste seems sophisticated, to my inexperienced palate. I would even serve this to my mother in law, if she weren't a heartless hag!  -  02 Mar 2004  (Review from Allrecipes US | Canada)