You can totally make this with bacon instead of the prosciutto and pancetta. I am. It’s cheaper and just as delicious, I’m sure of it. Bacon can never ever be wrong. Everrrr. The toasted bread crumbs are optional.
I liked the different texture, but you don’t need them.
Creamy Prosciutto Tortellini
Author: Mandy Bird
- 1 lb tortellini, fresh
- 2 cups heavy cream
- 1 cup bread crumbs, optional
- 1 cup parmesan cheese, shredded
- 3 oz. prosciutto, diced
- ½ cup pancetta, diced
- ½ cup red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano, dried, crushed
- pinch of red pepper flakes
- extra virgin olive oil
- butter, unsalted
- Bring a large pot of salted water to boil. Mix seasoning blend (black pepper, garlic powder, onion powder, oregano and red pepper flakes) and set aside.
- In a skillet add about 1 tablespoon of olive oil over medium heat, add pancetta and cook for about 5 minutes, add prosciutto and cook 3 minutes more or until crispy. Remove from heat and set aside.
- Add 1 tablespoon of butter to pan greases. Add onion to pan and cook for about 5 minutes, season with 1 teaspoon of seasoning blend, add garlic and cook 1 minute more.
- Add heavy cream to pan, bring mixture to boil, reduce heat, season with remaining seasonings and let it simmer for about 10 minutes.
- Boil pasta, cooking 2 minutes less than directed on package directions. Remove from water, drain and toss in a little olive oil to keep from sticking and set aside.
- Add cheese to cream sauce and whisk well. Toss pasta into sauce and cook about 3 minutes more.
- Add prosciutto and pancetta back to sauce, mix well.
- To serve add about 1 tablespoon of butter and 1 Tbsp. olive oil to a skillet over medium heat, add bread crumbs, cook for about 5 minutes, until crumbs begins to toast, remove from heat, and stir to cool down.
- Place pasta on a plate and top with crumbs.
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