- 1 tablespoon olive oil
- 1 onion, chopped
- 5 slices pancetta bacon, raw
- 1 (9 ounce) package cheese-filled tortellini
- 2 tablespoons balsamic vinegar
- 2 tablespoons grated Parmesan cheese
- Heat oil in a large skillet over medium heat. Saute onion and bacon until onion is translucent and bacon is brown; remove from skillet and drain on paper towelling.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Return onion/bacon mixture to skillet and add cooked tortellini. Toss with 2 tablespoons olive oil and heat through. Place in serving dish or bowl, sprinkle with vinegar and cheese and serve immediately.