CS Spring Tortellini with Cream Sauce

Pancetta / Shallots - Prep as directed. Store separately. (Can be done up to 5 days ahead)

Pasta - Boil pasta according to package directions. If prepping ahead, toss with some oil to prevent it from sticking. (Can be done up to 3 days ahead)

Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 2 days ahead)

Peas - If using frozen peas, heat in the microwave or run under warm water to defrost.

Heat a large saute pan over medium-high heat. Add butter and then pancetta and mushrooms. Saute until mushrooms are deep golden brown and tender, 5 to 7 minutes. Season with some salt and set aside. Return pan to heat.

To heated pan, add oil and then shallots. Saute until shallots are nearly soft, ~2 minutes. Stir in Italian seasoning and flour until no dry spots remain.

Pour stock into pan while whisking. Bring to a simmer. When stock is simmering, pour half and half into pan and simmer. Simmer until sauce thickens slightly, 2 to 3 more minutes. If using fresh peas, add them at the same time as the half and half. If using frozen peas, add them after the sauce thickens.

Stir pasta, pancetta, and mushrooms into sauce. Taste and season with some salt, if needed.

Top pasta with lemon zest, black pepper, and grated cheese. Enjoy!