400 g Tortellini
200 g marinated bacon
grated cheese
olive oil and salt. For the Béchamel Sauce: a knob of butter
3 teaspoons flour
125 ml milk
nutmeg.

While cooking the pasta in plenty of boiling salted water, make a béchamel sauce by lightly cooking the flour in the melted butter and gradually add the milk. Adjust the seasoning, sprinkle with nutmeg and put to one side. Chop the marinated bacon and sauté it in a pan with some oil. Next, add the drained pasta and mix together. Cover with the béchamel and sprinkle with the grated cheese.