Three Cheese Tortellini with Potato Cream and Pancetta

Three Cheese Tortellini with Potato Cream and Pancetta

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10 min.
25 min.
2 to 3 servings

This recipe uses potatoes and water to make a "creamy" savory sauce, complemented by rosemary and pancetta or bacon. Tossed with three cheese tortellini, it makes an easy, simple Italian dish.

Another extraordinary recipe from the chefs at Casa Buitoni®


  • 3 ounces pancetta or bacon, chopped
  • 2 tablespoons chopped onion
  • 2 teaspoons chopped fresh rosemary
  • 1/2 cup cubed or chopped potato
  • 1 cup water
  • Ground black pepper to taste
  • 1 package BUITONI Refrigerated Three Cheese Tortellini (9 oz.)
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COOK pancetta, onion and rosemary in a large skillet over medium-high heat, stirring frequently, for 2 to 3 minutes or until pancetta is cooked. Stir in potato and water. Reduce heat to medium; cook for 5 to 8 minutes or until potato is tender. Season with ground black pepper.

MASH the potatoes with a fork to obtain a creamy sauce. If too thick, add about ¼ cup more water and continue to mash. Cover until pasta is ready.

PREPARE pasta according to package directions. Drain. Add to skillet; toss gently to coat. Garnish with additional fresh rosemary, if desired.

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Nutrition Facts

Serving Size: 1/2 of Recipe

Servings Per Recipe: 2

  • Amount Per Serving
  • Calories: 620
  • Calories from Fat: 270
  • Total Fat: 30g (46% of DV)
  • Saturated Fat: 10g (50% of DV)
  • Cholesterol: 75mg (25% of DV)
  • Sodium: 900mg (38% of DV)
  • Carbohydrates: 63g (21% of DV)
  • Dietary Fiber: 6g (23% of DV)
  • Sugars: 4g
  • Protein: 25g
  • Vitamin A: 0% of DV
  • Vitamin C: 15% of DV
  • Calcium: 20% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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