Orzo Carbonara with Crispy Prosciutto and Burrata

I am really about the brisk cooking plans this week. Monday was a too quick brief Thai Black Pepper Chicken. Furthermore, today we have a considerably faster brief Orzo Carbonara. I surmise straightforward is the situation this week.

Also, you all… this is so basic. Yet, this is additionally… SO acceptable. It’s extra velvety and additional straightforward, yet at the same time brimming with crisp spring flavors that I just can’t get enough of. In addition, it has firm prosciutto, which I additionally can’t get enough of. Bacon is customary in Italian carbonara, however now and then it’s ideal to change it up.

All of you recall how I said we have just been heading off to the supermarket once per week? Indeed, this formula is the aftereffect of a no frills ice chest with only spinach, herbs, cheddar, and a lot of prosciutto… in addition to a wash room brimming with orzo. I’m not going to mislead anybody, now, I miss having the option to make a beeline for the store for only one fixing that I should have. Or then again that too new bit of salmon. Or on the other hand you know, all the darn produce I can get my hands on. In any case, I’m truly attempting to make what I have work all through the entirety of this.

Orzo Carbonara

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Recipe by halfbakedharvest Course: MainCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

The simplest weeknight-style 20 Minute Orzo Carbonara with Crispy Prosciutto and Burrata…that everyone in the house will love.

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 (or 2 tablespoons dried basil)

  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)

  • 1 tablespoon chopped fresh chives (or 1 teaspoon onion powder)

  • 1 pound dry orzo pasta (use gluten-free, if needed)

  • 2 tablespoons salted butter, at room temperature

  • 2 cups fresh baby spinach, chopped (or 6 ounces frozen, thawed spinach)

  • kosher salt and black pepper

  • 8 ounces burrata or ricotta cheese, at room temperature

  • fresh herbs and or microgreens, for serving

Directions

  • 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.
  • Meanwhile, whisk together the eggs, parmesan, garlic, basil, thyme, and chives, in a large serving bowl.
  • 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.
  • 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.
  • 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!

Notes

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