Creamy Orzo Carbonara with Crispy Prosciutto and Burrata Recipe

Creamy pasta nights take an elegant turn with this orzo carbonara with crispy prosciutto and burrata recipe that promises pure culinary magic.

Rich, silky strands of orzo dance with delicate crisp prosciutto pieces, creating a luxurious Italian-inspired dish.

Cheese lovers will swoon over the molten burrata nestled atop this decadent plate.

Each forkful delivers a perfect balance of salty, creamy, and crispy textures that elevate simple ingredients into something extraordinary.

The combination of traditional carbonara techniques with innovative twists makes this recipe a standout at any dinner table.

Smooth, velvety, and utterly irresistible, this dish transforms an ordinary meal into a restaurant-worthy experience.

Orzo Carbonara Prosciutto Burrata: The Hype

• Quicken Comfort: This pasta dish delivers rich, creamy flavors with minimal kitchen effort, transforming simple ingredients into a gourmet meal anyone can master.
• Customize with Ease: Swap ingredients like trading spinach for kale or adding different herbs, making this recipe adaptable to personal tastes and pantry availability.
• Impress Without Stress: Restaurant-quality presentation comes together effortlessly, with crispy prosciutto and creamy burrata creating a visually stunning and delicious plate perfect for casual dinners or small gatherings.
• One-Pot Wonder: Minimal cleanup and straightforward cooking steps mean less time washing dishes and more time enjoying a delectable meal with family and friends.

Orzo Carbonara Ingredient Guide

• Orzo: A small, rice-shaped pasta that serves as the base for this creamy carbonara dish.
• Eggs: Essential for creating the rich, silky sauce that coats the pasta.
• Parmesan Cheese: Adds a salty, nutty flavor and helps thicken the sauce.
• Burrata Cheese: A creamy, soft cheese that provides a luxurious topping for the dish.
• Prosciutto: A thin, crispy Italian ham that adds a salty and crunchy element.

• Garlic, Basil, Thyme, Chives: Fresh herbs that contribute depth and aromatic flavors to the carbonara.
• Salt and Pepper: Standard seasonings that enhance the overall taste of the dish.

• Butter, Olive Oil, Spinach: Supporting ingredients that add richness, moisture, and a touch of green to the pasta.

Cook Orzo Carbonara Prosciutto Burrata Like This

Step 1: Crisp the Prosciutto

Preheat the oven to 400°F.

Cover a baking sheet with parchment paper.

Spread prosciutto slices in a single layer.

Bake for 8-10 minutes until the prosciutto turns golden and crispy.

Step 2: Prepare the Creamy Base

• Eggs
• Parmesan cheese
• Garlic
• Basil
• Thyme
• Chives

Blend until the ingredients are well combined and smooth.

Step 3: Cook the Orzo

Fill a large pot with salted water and bring to a boil.

Add orzo and cook until it reaches al dente texture.

Before draining, carefully reserve 1 cup of pasta water.

Drain the orzo completely.

Step 4: Create the Carbonara Sauce

Quickly add hot orzo to the egg mixture, stirring rapidly to prevent egg scrambling.

Continue tossing until the eggs thicken and form a creamy sauce.

Gradually add reserved pasta water to achieve desired sauce consistency.

Incorporate butter and spinach, gently mixing to combine.

Season with salt and pepper to taste.

Step 5: Plate and Garnish

Divide orzo among serving plates.

• Freshly torn burrata cheese
• Crispy prosciutto pieces
• Fresh herbs

Finish by drizzling olive oil over the top.

Serve immediately and enjoy.

Pro Tips For Creamy Orzo Carbonara

• Save a cup of starchy pasta water before draining to help create a silky, smooth sauce that clings perfectly to the orzo.
• Toss the hot orzo quickly into the egg mixture to gently cook the eggs without turning them into scrambled eggs, creating a creamy carbonara base.
• Sprinkle extra fresh herbs like basil or chives on top for a burst of flavor and a vibrant green color that makes the dish look restaurant-worthy.
• Bake prosciutto slices on parchment paper until they turn golden and crisp, creating a delightful crunchy topping that adds texture to the creamy pasta.

Orzo Carbonara – Try New Mixes

• Vegetarian Carbonara: Replace prosciutto with crispy tempeh or mushroom bacon. Swap burrata for cashew cream cheese or plant-based mozzarella.
• Gluten-Free Option: Use gluten-free orzo or substitute with quinoa pasta. Keep all other ingredients the same for a celiac-friendly version.
• Mediterranean Spin: Incorporate sun-dried tomatoes, kalamata olives, and swap herbs for fresh oregano and parsley. Use feta cheese instead of burrata for a Greek-inspired variation.
• Low-Carb Alternative: Replace orzo with cauliflower rice or zucchini noodles. Maintain the creamy egg sauce and crispy protein topping for a lighter dish.

Orzo Carbonara: Unique Ways To Serve

• Rustic Family-Style Feast: Gather loved ones around the table and serve this orzo carbonara in a large, rustic serving dish for a communal dining experience.
• Elegant Appetizer Twist: Transform the dish into bite-sized portions by using small appetizer plates, topping each with a delicate piece of crispy prosciutto and a small burrata dollop.
• Wine Pairing Magic: Complement the creamy carbonara with a crisp white wine like Pinot Grigio or a light Sauvignon Blanc to balance the rich, cheesy flavors.
• Fresh Herb Garnish: Sprinkle extra chopped fresh herbs like basil, chives, or thyme just before serving to add a bright, aromatic finish to the dish.

Store Orzo Carbonara The Right Way

• Store leftovers in an airtight container for up to 3 days. Cool completely before sealing to prevent bacterial growth.
• Not recommended due to egg-based sauce and delicate texture of orzo and burrata. Pasta may become mushy when thawed.
• Gently warm in a skillet over low heat, adding splash of pasta water to restore creamy consistency. Stir continuously to prevent sticking and maintain sauce texture.
• Reheat in short 30-second intervals, stirring between each interval. Add small amount of milk or pasta water to prevent drying out. Top with fresh herbs and prosciutto after warming for best flavor.

FAQs

• What makes orzo different from other pasta?

Orzo is a small, rice-shaped pasta that cooks quickly and has a unique texture, making it perfect for creamy dishes like carbonara.

• Can I use a different type of meat instead of prosciutto?

Yes, you can substitute crispy bacon or pancetta for a similar salty, crispy element in the dish.

• Is it difficult to prevent the eggs from scrambling?

The key is to quickly toss the hot orzo with the egg mixture off the heat, constantly stirring to create a smooth, creamy sauce without scrambling.

• How do I know when the prosciutto is crispy?

The prosciutto is ready when it turns dark and becomes brittle, typically after 8-10 minutes in a 400-degree F oven.

Orzo Carbonara with Crispy Prosciutto and Burrata Recipe

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4.9 from 28 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Orzo carbonara dances with Italian charm, blending creamy burrata and crispy prosciutto in a delightful pasta symphony. Silky strands of orzo embrace rich flavors, inviting you to savor each luxurious Mediterranean-inspired bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 pound dry orzo pasta
• 3 large eggs
• 8 ounces burrata or ricotta cheese
• 3 ounces prosciutto

Cheese and Dairy:

• 3/4 cup freshly grated parmesan cheese
• 2 tablespoons salted butter

Herbs and Seasonings:

• 1 clove garlic
• 1/4 cup fresh basil
• 2 tablespoons fresh thyme leaves
• 1 tablespoon chopped fresh chives
• 2 cups fresh baby spinach
• kosher salt
• black pepper

Garnish:

• fresh herbs
• microgreens

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Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper, spreading prosciutto in a single layer for even crisping. Bake for 8-10 minutes until perfectly crisp and golden.
2. In a large serving bowl, whisk eggs with parmesan, minced garlic, chopped basil, thyme, and chives until thoroughly combined and smooth.
3. Bring a large pot of salted water to a rolling boil. Cook orzo until tender yet firm, approximately 8-9 minutes. Reserve 1 cup of pasta water before draining.
4. Quickly transfer hot orzo into the egg mixture, stirring rapidly to prevent egg scrambling. Gently fold until eggs transform into a silky, creamy sauce, using reserved pasta water to adjust consistency.
5. Incorporate butter and spinach into the orzo, stirring gently to wilt greens and create a uniform texture. Season with salt and freshly ground black pepper to enhance flavors.
6. Plate the creamy orzo, topping each serving with torn burrata cheese, crumbled crispy prosciutto, and a sprinkle of fresh herbs. Finish with a delicate drizzle of olive oil for added richness.

Notes

• Crisp prosciutto carefully to avoid burning by watching closely during the last few minutes of baking.
• Use room temperature eggs to help create a smoother, silkier carbonara sauce without scrambling.
• Reserve more pasta water than needed to adjust sauce consistency, adding gradually for perfect creaminess.
• Toss orzo with egg mixture immediately after draining to leverage residual heat for creating a luxurious sauce without raw egg texture.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 599 kcal
• Sugar: 2 g
• Sodium: 716 mg
• Fat: 27 g
• Saturated Fat: 12 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.3 g
• Carbohydrates: 59 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 211 mg