Boil salted water on the stove and when boiling, add the tortellini. Cook as directed.
Add the pancetta to a small pan and cook for about 3 minutes. Remove and set aside.
In a larger pan, add the extra virgin olive oil to the pan and heat. When heated add the grated garlic and shallot and cook over medium heat until fragrant.
Add in the heavy cream and simmer.
Add in the herbs and salt and pepper to taste. Also, add in the white wine if using it.
Turn heat to low and add the cheese. Stir well and continuously to help it melt into the sauce.
Add in the pasta water and simmer 5 minutes. Taste here to see if you need more salt and pepper.
While the dish cooks, wipe out the pan you used for the pancetta and add lay in sage leaves over medium heat for about 30 seconds. If there isn't enough grease left, add in a little olive oil to make sure the leaves can be dipped into the oil.
Add in the spinach and cook about 3 minutes until it cooks down.
Add in the tortellini and mix well. Cook another 2-3 minutes.
Serve by topping the plate off with the pancetta, sage and any additional salt, pepper and parmesan cheese as needed.