Parmesan Crusted Proscuitto Tortellini
What you need:
- 1 tsp. black pepper
- 1 tsp. creole seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. oregano
- Pinch of red pepper flakes
- Extra virgin olive oil
- 1/2 cup pancetta, diced
- 1/2 lb. prosciutto, diced
- Unsalted butter
- 1/2 cup red onion, diced
- 2 cloves minced garlic
- 2 cups heavy cream
- 1 lb. four cheese tortellini
- 1 cup shredded parmigiano reggiano
- 1/2 cup shredded sharp white cheddar
- 2 Tbsp. chopped parsley
- 1 cup panko breadcrumbs
Directions:
- Mix together black pepper, creole seasoning, garlic powder, onion powder, oregano, and red pepper flakes.
- In a skillet, add 1 Tbsp. olive oil over medium heat and add pancetta and cook for 5 minutes.
- Add prosciutto and cook for 3 more minutes. Remove from heat and set aside.
- In the same skillet, add 1 Tbsp. butter and a little olive oil (if needed). Add onion and cook for 5 minutes.
- Add 1 tsp. of seasoning mix (from step 1) to onions. Add minced garlic and cook 1 more minute.
- Add heavy cream and bring to a boil. Then reduce heat and add remaining seasoning mix. Simmer for 10 minutes.
- Meanwhile boil pasta for 2 minutes less than the package states. Drain and add a little olive oil to coat.
- Add cheese to cream sauce. Whisk until it melts.
- Toss pasta in sauce and cook for 3 more minutes.
- Add prosciutto and pancetta with fresh parsley and stir.
- In a small skillet, heat 1 tbsp. butter and olive oil over medium heat. Add panko and parsley and cook for about 5 minutes until it begins to brown. Stir to cool down.
- Serve pasta topped with panko and breadsticks on the side!
Recipe from Creole Contessa