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:

    1. Mix together black pepper, creole seasoning, garlic powder, onion powder, oregano, and red pepper flakes.
    2. In a skillet, add 1 Tbsp. olive oil over medium heat and add pancetta and cook for 5 minutes.
    3. Add prosciutto and cook for 3 more minutes. Remove from heat and set aside.
    4. In the same skillet, add 1 Tbsp. butter and a little olive oil (if needed). Add onion and cook for 5 minutes.
    5. Add 1 tsp. of seasoning mix (from step 1) to onions. Add minced garlic and cook 1 more minute.
    6. Add heavy cream and bring to a boil. Then reduce heat and add remaining seasoning mix. Simmer for 10 minutes.
    7. Meanwhile boil pasta for 2 minutes less than the package states. Drain and add a little olive oil to coat.
    8. Add cheese to cream sauce. Whisk until it melts.
    9. Toss pasta in sauce and cook for 3 more minutes.
    10. Add prosciutto and pancetta with fresh parsley and stir.
    11. 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.
    12. Serve pasta topped with panko and breadsticks on the side!

Recipe from Creole Contessa