Creamy Mushroom Tortellini

Heat the olive oil in a pan over medium heat. Add the pancetta and cook, stirring occasionally, for 4–5 minutes until crispy. Remove the pancetta with a slotted spoon and set aside.

Increase the heat to medium‑high and add the sliced chestnut mushrooms. Season with salt and pepper, then cook, stirring occasionally, for 6–8 minutes until golden and tender. Add the crushed garlic and dried thyme and cook for 1 minute until fragrant.

Pour the white wine (or chicken stock) into the pan, stirring to deglaze. Cook for 2–3 minutes until the alcohol aroma dissipates. Stir in the double cream, let the sauce reduce slightly, and adjust seasoning with salt and pepper to taste.

While the sauce is reducing, bring a pot of salted water to a boil. Add the tortellini and cook for 1–2 minutes, just until they float. Drain the pasta.

Add the cooked tortellini to the creamy mushroom sauce, toss to coat, and return the crispy pancetta to the pan. Mix well, then sprinkle grated Parmesan cheese on top.

Pre‑heat the grill (broiler) to high. Drizzle a little olive oil over the pasta, then place the pan under the grill for 3–4 minutes until the surface is golden and bubbly. Serve immediately.