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