Orzo Carbonara with Crispy Prosciutto and Burrata

CoJo

Using fresh ingredients is how I roll.

1 lb orzo pasta

4 ounces prosciutto, thinly sliced

2 tablespoons olive oil

3 large eggs

1 cup grated Parmesan cheese

1 clove garlic, minced

Freshly ground black pepper

1 burrata cheese, torn into pieces

Fresh parsley, chopped (for garnish)

Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 7 to 8 minutes. Drain the orzo, reserving 1 cup of the pasta water, and set aside.

Crisp the Prosciutto: While the orzo is cooking, heat olive oil in a large skillet over medium-high heat. Add the prosciutto slices and cook until crispy, about 3 to 4 minutes per side. Remove the prosciutto from the skillet and set it on a paper towel to drain. Once cooled, break into small pieces.

Prepare the Carbonara Sauce: In a bowl, whisk together the eggs, Parmesan cheese, and minced garlic. Season with freshly ground black pepper to taste.

Combine Orzo with Carbonara Sauce: In the same skillet used for the prosciutto, reduce the heat to low and add the drained orzo. Pour the egg and cheese mixture over the orzo, stirring quickly to coat the pasta without scrambling the eggs. Add the reserved pasta water a little at a time to achieve a creamy consistency.

Final Assembly: Once the orzo is coated in the carbonara sauce and heated through, remove from heat. Gently fold in the crispy prosciutto pieces. Transfer to a serving dish or individual plates.

Add Burrata: Place pieces of burrata cheese over the hot pasta. The heat from the orzo and sauce will slightly melt the burrata, adding a wonderfully creamy texture to the dish.

Garnish and Serve: Sprinkle chopped parsley over the top for a touch of color and freshness.

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