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Orzo Carbonara with Crispy Prosciutto and Burrata

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Creamy orzo tossed in a silky carbonara-style sauce with crispy prosciutto and topped with rich burrata for an indulgent and comforting dish.

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

  1. Bring a pot of salted water to a boil and cook the orzo until al dente. Reserve some pasta water, then drain.
  2. In a bowl, whisk together eggs, egg yolks, parmesan, pecorino romano, and black pepper. Set aside.
  3. In a skillet over medium heat, cook prosciutto until crispy. Remove and set aside on a paper towel-lined plate.
  4. In the same pan, add olive oil and sauté garlic until fragrant.
  5. Add cooked orzo to the pan and toss to coat in garlic oil.
  6. 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.
  7. Crumble the crispy prosciutto and fold into the orzo.
  8. Serve immediately topped with torn burrata.
  9. 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

Find it online: https://thefamilycooking.com/orzo-carbonara-with-crispy-prosciutto-and-burrata/