INGREDIENTS
- 2 packages Giovanni Rana Cheese Lovers Tortelloni
- 4 eggs
- 0.5 cup freshly grated Parmigiano Reggiano cheese
- 0.5 cup freshly grated Pecorino Romano cheese
- 3 thick slices of pancetta, diced
- 1 cup peas, cooked
- 3 Tbsp fresh parsley, chopped
- Salt and pepper, to taste
START COOKING
Roughly chop a handful of Italian parsley. Dice the pancetta. Add to a skillet over medium heat and cook until crispy. Strain and reserve fat.
Cook the tortelloni according to package instructions and strain, reserving ½ cup of the pasta cooking water. Crack four eggs into a large serving bowl and whisk. Add a generous drizzle of the reserved pancetta fat and a spoonful of pasta water. Whisk to combine.
Add the tortelloni, grated Parmigiano Reggiano and Pecorino Romano cheeses, parsley, pancetta, and peas. Season with salt and pepper, and gently toss to coat with sauce. Garnish with additional grated cheese and serve immediately.
INGREDIENTS
- 2 packages Giovanni Rana Cheese Lovers Tortelloni
- 4 eggs
- 0.5 cup freshly grated Parmigiano Reggiano cheese
- 0.5 cup freshly grated Pecorino Romano cheese
- 3 thick slices of pancetta, diced
- 1 cup peas, cooked
- 3 Tbsp fresh parsley, chopped
- - Salt and pepper, to taste
START COOKING
Roughly chop a handful of Italian parsley. Dice the pancetta. Add to a skillet over medium heat and cook until crispy. Strain and reserve fat.
Cook the tortelloni according to package instructions and strain, reserving ½ cup of the pasta cooking water. Crack four eggs into a large serving bowl and whisk. Add a generous drizzle of the reserved pancetta fat and a spoonful of pasta water. Whisk to combine.
Add the tortelloni, grated Parmigiano Reggiano and Pecorino Romano cheeses, parsley, pancetta, and peas. Season with salt and pepper, and gently toss to coat with sauce. Garnish with additional grated cheese and serve immediately.
