Bring a pot of water to a boil and add Sea Salt (1 pinch). Cook Cheese Tortellini (1 package) according to package instructions, until al dente.
Into a saucepan, add Butter (3 1/2 tablespoon). Once melted, add All-Purpose Flour (1/2 cup) and whisk until mixture comes together.
Add the Milk (500 milliliter) a bit at a time, continuing to whisk as you do so.
Add the Ground Cinnamon (1 pinch) and a generous handful of Parmesan Cheese (to taste). Stir to combine.
Dice the Pork Cheek (1 slab)
Into a pan, add Extra-Virgin Olive Oil (to taste) and the pork cheek. Cook for 3 minutes.
Add the bechamel sauce, a dollop of Truffle Butter (to taste), and Milk (1 splash) to the pan with the pork cheek. Stir well.
Preheat oven to 365 degrees F (180 degrees C).
Add the tortellini to the pan and stir to coat.
Add in a generous amount of Provolone Cheese (to taste) and mix until melted.
Sprinkle additional provolone and parmesan evenly over top.
Bake for 5 minutes, or until cheese is melted.
Serve warm and enjoy!