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.
Ingredients
Scale
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
Instructions
- 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.
- In a large serving bowl, whisk eggs with parmesan, minced garlic, chopped basil, thyme, and chives until thoroughly combined and smooth.
- 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.
- 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.
- 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.
- 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