Why You’ll Love This Recipe
This recipe brings together everything people love about carbonara in a fresh and creative way. The orzo gives it a risotto-like texture without the extra effort, while the sauce is rich and velvety without needing heavy cream.
The crispy prosciutto adds a satisfying crunch and deep savory flavor, perfectly balancing the creamy elements. The burrata takes it to another level, adding a luxurious, soft finish that makes the dish feel restaurant-quality.
It’s also quick to make, making it perfect when you want something impressive without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the orzo carbonara:
orzo pasta
eggs
egg yolks
parmesan cheese, finely grated
pecorino romano cheese, finely grated
black pepper
garlic, minced
olive oil
salt
For the crispy prosciutto:
prosciutto slices
For serving:
burrata cheese
fresh parsley, chopped
extra parmesan cheese
black pepper
Directions
- Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente. Reserve a small amount of pasta water, then drain.
- In a bowl, whisk together the eggs, egg yolks, grated parmesan, pecorino romano, and a generous amount of black pepper. Set aside.
- In a skillet over medium heat, cook the prosciutto slices until crispy. Remove and set aside on a paper towel-lined plate.
- In the same pan, add olive oil and sauté the garlic until fragrant.
- Add the drained orzo to the pan and toss to coat in the garlic oil.
- Remove the pan from heat and quickly stir in the egg and cheese mixture, tossing continuously so the sauce becomes creamy and coats the orzo without scrambling the eggs. Add a splash of reserved pasta water if needed to loosen the sauce.
- Crumble the crispy prosciutto and fold it into the orzo.
- Transfer to serving plates and top each portion with torn burrata.
- Garnish with parsley, extra parmesan, and more black pepper.
- Serve immediately while warm and creamy.
Servings and timing
This recipe makes about 3 to 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: about 30 minutes
Variations
You can swap prosciutto for pancetta or bacon if you prefer a different flavor. For a vegetarian version, omit the meat and add sautéed mushrooms or roasted vegetables.
If you want a lighter version, reduce the amount of cheese slightly and use one less egg yolk. You can also add peas or spinach for a bit of freshness and color.
For a more intense flavor, try adding a touch of lemon zest or a sprinkle of chili flakes for subtle heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in a skillet over low heat with a splash of water or milk to help loosen the sauce. Stir constantly to prevent the eggs from overcooking.
Avoid microwaving on high heat, as it can cause the sauce to become grainy or the eggs to scramble.
This dish is best enjoyed fresh, as the creamy texture is at its peak right after cooking.
FAQs
Can I use a different type of pasta?
Yes, small pasta shapes like ditalini or even spaghetti can be used, though orzo gives a unique texture.
How do I prevent the eggs from scrambling?
Remove the pan from heat before adding the egg mixture and stir quickly. The residual heat will create a smooth sauce.
Can I make this without burrata?
Yes, but burrata adds a creamy richness. You can substitute with fresh mozzarella or ricotta.
Is it safe to eat eggs in carbonara?
Yes, the heat from the pasta cooks the eggs gently, creating a safe and creamy sauce.
Can I prepare this dish ahead of time?
It’s best served fresh, but you can prep ingredients ahead to speed up cooking.
What does burrata add to the dish?
Burrata adds a creamy, luxurious texture that enhances the richness of the carbonara.
Can I add vegetables?
Yes, peas, spinach, or asparagus work well in this dish.
What’s the difference between parmesan and pecorino?
Parmesan is milder and nuttier, while pecorino is sharper and saltier.
Can I make this gluten-free?
Yes, use gluten-free orzo or a similar pasta alternative.
How do I get perfectly crispy prosciutto?
Cook it in a dry skillet over medium heat until it becomes crisp, then let it cool slightly to firm up.
Conclusion
Orzo Carbonara with Crispy Prosciutto and Burrata is a rich, comforting dish with a refined twist. The creamy sauce, crispy prosciutto, and luscious burrata come together to create a meal that feels indulgent yet approachable. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress with its flavor and simplicity.
PrintOrzo Carbonara with Crispy Prosciutto and Burrata
Creamy orzo tossed in a silky carbonara-style sauce with crispy prosciutto and topped with rich burrata for an indulgent and comforting dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3-4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
- 1 cup orzo pasta
- 2 eggs
- 2 egg yolks
- 1/2 cup parmesan cheese, finely grated
- 1/4 cup pecorino romano cheese, finely grated
- 1 tsp black pepper
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt to taste
- 4 slices prosciutto
- 1 ball burrata cheese
- 2 tbsp fresh parsley, chopped
- Extra parmesan cheese for serving
- Black pepper for garnish
Instructions
- Bring a pot of salted water to a boil and cook the orzo until al dente. Reserve some pasta water, then drain.
- In a bowl, whisk together eggs, egg yolks, parmesan, pecorino romano, and black pepper. Set aside.
- In a skillet over medium heat, cook prosciutto until crispy. Remove and set aside on a paper towel-lined plate.
- In the same pan, add olive oil and sauté garlic until fragrant.
- Add cooked orzo to the pan and toss to coat in garlic oil.
- Remove from heat and quickly stir in the egg and cheese mixture, tossing continuously to create a creamy sauce. Add reserved pasta water as needed.
- Crumble the crispy prosciutto and fold into the orzo.
- Serve immediately topped with torn burrata.
- Garnish with parsley, extra parmesan, and black pepper.
Notes
- Remove pan from heat before adding eggs to prevent scrambling.
- Use pancetta or bacon instead of prosciutto if desired.
- Add vegetables like peas or spinach for extra freshness.
- Best served immediately for optimal creaminess.
- Reheat gently with a splash of water or milk if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 220 mg
