4 ounces cream cheese
2 cups heavy cream
1 pound elbow pasta, shells, or mezze rigatoni
1/4 cup green onions, sliced thin
2 pounds crawfish tails
1/2 cup Fontina cheese, shredded
1/2 cup Gruyere, shredded
Sea Salt and pepper to taste
1/2 cup Panko bread crumbs
1/2 cup Parmigiano-Reggiano, grated
1 tablespoon white truffle oil
1 teaspoon creole seasoning
Preheat oven to 350 degrees F
In a mixing bowl, whisk together the cream cheese and heavy cream and blend until smooth
Cook the pasta in plenty of boiling salted water until al dente. Drain well. Pour the hot pasta into the bowl with the cream cheese and cream. Add the green onions, crawfish tails, Fontina, Gruyere, salt and pepper and mix until well blended.
In a small mixing bowl, blend the Panko, Parmigiano, truffle oil, and creole seasoning.