Tortellini Boscaiola

Tortellini Boscaiola

2 tablespoons salted butter
1 container chopped pancetta
4 cloves garlic, crushed
2 medium leeks, thinly sliced
8 oz. package sliced mushrooms
1/8 cup dry white wine
1 pint heavy cream
1 teaspoon chopped thyme
1 1/2 lbs veal or cheese tortellini
1/2 cup grated parmesan cheese
1 tablespoon chopped Italian parsley
Salt and ground white pepper

Melt the butter in a large frying pan over medium heat. Add the panvetta and cook for 5 minutes or until crisp. Add the garlic and leek and cook for 2 minutes. Add the mushrooms and cook for 8 minutes or until softened. Add the wine and cook for 5 minutes. Add the cream and the thyme and bring to a boil. Reduce the heat and simmer for 10 minutes or until the sauce has thickened.
Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain well and return to pan to keep warm.
Add the parmesan to the sauce and stir over low heat until melted. Season with salt and ground white pepper. Combine the sauce with the pasta and parsley.