20 Minute Orzo Carbonara with Crispy Prosciutto and Burrata.
Ingredients
- 3 ounces prosciutto, torn
- 3 large eggs, at room temperature, beaten
- 3/4 cup freshly grated parmesan cheese
- 1 clove garlic, grated
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh chives
- 1 pound dry orzo pasta
- 2 tablespoons salted butter, at room temperature
- 2 cups fresh baby spinach, chopped
- kosher salt and black pepper
- 8 ounces burrata or ricotta cheese, at room temperature
- fresh herbs and or microgreens, for serving
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Instructions
- 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook 8-10 minutes, until the prosciutto is crisp.
- 2. Meanwhile, whisk together the eggs, parmesan, garlic, basil, thyme, and chives, in a large serving bowl.
- 3. Bring a large pot of salted water to a boil. Boil the orzo until al dente. Before draining, scoop out about 1 cup pasta water, then drain.
- 4. Immediately add the hot orzo to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the butter and spinach and gently toss to combine. Season with salt and pepper.
- 5. Divide the orzo among plates and top with freshly torn burrata cheese, the crispy prosciutto, and fresh herbs. Drizzle a bit of olive oil over top. Enjoy!
Source
Original recipe: View Original