Orzo Carbonara with Crispy Prosciutto and Burrata is a creamy, indulgent dish featuring tender orzo in a silky egg-based sauce, topped with crispy prosciutto and rich burrata.
Total Time:30 minutes
Yield:3-4 servings
Ingredients
1 1/2 cups orzo pasta
2 large 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
2 tbsp olive oil
Salt to taste
6 slices prosciutto
2 balls burrata cheese
2 tbsp fresh parsley, chopped
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, and black pepper.
In a skillet over medium heat, cook the prosciutto until crispy, then remove and set aside.
In the same pan, add olive oil and sauté garlic until fragrant.
Add the cooked orzo and toss to coat in the 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 mix into the orzo.
Serve topped with burrata, parsley, extra parmesan, and black pepper.
Notes
Remove pan from heat before adding eggs to prevent scrambling.
Use reserved pasta water to adjust sauce consistency.
Serve immediately for best creamy texture.
Substitute pancetta or bacon for prosciutto if desired.
