Description
This 20 Minute Orzo Carbonara with Crispy Prosciutto and Burrata is a quick, creamy delight that brings together the rich flavors of prosciutto and the freshness of herbs. Perfect for a busy weeknight dinner.
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
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
Instructions
- Cook the orzo pasta according to package instructions until al dente, then drain and set aside.
- In a skillet over medium heat, add the torn prosciutto and cook until crispy. Remove and let drain on paper towels.
- In a large bowl, whisk together the beaten eggs, parmesan cheese, grated garlic, chopped herbs, and season with salt and pepper.
- Combine the cooked orzo with the egg mixture while it’s still warm, stirring quickly to create a creamy sauce.
- Stir in the spinach and butter until just wilted and incorporated.
- Serve topped with crispy prosciutto, pieces of burrata or ricotta, and a sprinkle of fresh herbs or microgreens.
Notes
Make sure to use warm orzo to ensure the sauce emulsifies properly. Adjust the seasoning according to your taste.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Protein: 3g
Keywords: orzo carbonara, crispy prosciutto, burrata, quick pasta, easy dinner, 20 minute meal