Boil a pot of pasta water, add salt once boiling. Cook your tortellini as per instructions, if fresh approx 3 minutes.

Cut your mushrooms and set aside, chop the shallot set aside, chop the parsley set aside and finely grate the cheese, you guessed it, set aside.

Place a frying pan on high heat with 2 tbsp of olive oil.  Sauté your mushroom until brown.  Do not salt or toss them too much.  Set aside once golden brown.

Using the same pan on moderate heat, add 3 tbsp olive oil, then the bacon lardons, chopped shallot, minced garlic and thyme. Continue frying until you see slight browning on the edges.

Deglaze the pan by adding the white wine (note this can flame, so be careful to turn down heat first if unsure).

Add the cream and season with pepper.  Reduce for 30 seconds then add the cheese to the sauce. Turn heat to low and continue reducing. (Check seasoning, but cheese and bacon should be salty enough)

Add the cooked strained tortellini directly to the sauce along with the cooked mushrooms.  Gently simmer 20 seconds, add chopped parsley and it’s ready to plate up.  Always use warm plates and top with a little more grated Parmesan.