This is another North Carolina trip recipe. This Italian place in Wilmington, Osteria Ciccetti, was excellent. This recipe is great because of its simple ingredients. I call it simple peasant food. I hope you like it.
12 ounces tortellini (I chose 3 cheese)
16 ounces frozen peas
8 ounces Parmesan cream (2 ounces parm and 6 ounces half and half)
6 ounces Pancetta (portabella jerky is a substitute for vegetarians)
3 cloves garlic, minced
1/2 teaspoon black pepper
2 teaspoons chopped fresh basil
1 shallot, minced
3 tablespoons olive oil
In a large skillet on medium, cook olive oil and pancetta until brown; remove pancetta.
Cook pasta in a pot per package directions, but slightly underdone.
In the pancetta pan, add shallot and garlic and stir for 1 minute.
Add half and half and Parmesan and whisk until smooth.
Add peas and stir for 5 minutes.
Add pasta and toss in pan.
Serve with bread to soak up the sauce.