Tortellini with Serrano Ham and Smoked Paprika

Tender pasta coated in a creamy sauce infused with serrano ham fat. The woody scent of smoked paprika highlights the saltiness of the crispy ham.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 768
• Protein: 35 g
• Carbs: 58 g
• Fat: 41 g

Ingredients

• 500 g Tortellini ( fresh )
• 150 g Serrano ham ( in strips )
• 200 ml Cream ( liquid )
• 1 piece Yellow onion ( minced )
• 1 piece Garlic ( minced )
• 30 g Minimum butter sweet
• 50 g Parmesan cheese ( grated )
• 1 tsp Smoked paprika
• 1 pinch Black pepper ground
• 60 g Manchego Cheese ( grated )

Instructions

1. Prepare the garnish

   Cut the serrano ham into thin strips. Finely mince the yellow onion and garlic. Aim for an even cut so everything cooks uniformly.

2. Brown the ham

   In a skillet, melt the butter. Add the ham. When the fat becomes translucent and the edges start to brown, remove half of the strips for the final plating.

3. Sauté and deglaze

   In the same skillet, add the onion and garlic. Sauté without browning. Pour in the cream and smoked paprika. Let reduce over low heat until the sauce coats the back of a spoon.

4. Cooking the pasta

   Plunge the tortellini into a large pot of boiling salted water. As soon as they rise to the surface, they are ready. Drain, reserving a bit of the cooking water.

5. Bind everything

   Mix the pasta with the creamy sauce. Add the grated manchego to bind everything together and provide its typical character. If it's too thick, thin it with a spoonful of cooking water. Serve with the reserved crispy ham on top.

Chef's tips

• Don't salt the pasta water as much as usual; the ham and cheese already provide plenty of salt.
• Smoked paprika (Pimentón) burns quickly: always add it after adding the cream.

Storage

Consume immediately. Creamy pasta doesn't reheat well as the sauce gets absorbed by the pasta.