Tortellini Alfredo

In a large pot, cook the Tortellini until just undercooked. It will finish cooking in the sauce.

While the pasta is cooking, in a deep saute pan, cook the pancetta or bacon until crisp. Remove from the pan with a slotted spoon and transfer to a plate lined with paper towels then drain all but a tablespoon of the grease from the pan.

Add the garlic and cook for 30 seconds then add the cream. Heat over low-medium heat.

Add butter and whisk gently until melted. Mix in cheese until it melts into the sauce.

Add the spinach in batches and allow it to wilt into the sauce.

Drain the Tortellini, reserving 2 cups of the cooking liquid. Add the pasta to the pan, gently toss to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).

Add the cooked pancetta or bacon. Top with more grated cheese and chopped parsley. Serve immediately.