Orzo Carbonara with Crispy Prosciutto and Burrata is a luxurious and comforting twist on the classic Italian carbonara pasta dish. In this recipe, orzo pasta is cooked al dente and then tossed in a creamy carbonara sauce made with eggs, Parmesan cheese, and black pepper.
To add a delicious twist, thin slices of prosciutto are crisped up in a skillet until golden and crunchy, then crumbled over the pasta. This adds a salty, savory flavor and a delightful textural contrast.
To take it up a notch, creamy burrata cheese is torn into pieces and gently folded into the warm pasta just before serving. The burrata adds a creamy richness and a fresh, milky flavor that perfectly complements the salty prosciutto and rich carbonara sauce.
Garnished with a sprinkle of freshly chopped parsley or basil, this Orzo Carbonara with Crispy Prosciutto and Burrata is a decadent and satisfying dish that’s perfect for a special occasion or a comforting 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 (use gluten-free, if needed)
▢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
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook 8-10 minutes, until the prosciutto is crisp.
2. Meanwhile, whisk together the eggs, parmesan, garlic, basil, thyme, and chives, in a large serving bowl.
3. Bring a large pot of salted water to a boil. Boil the orzo until al dente. Before draining, scoop out about 1 cup pasta water, then drain.
4. Immediately add the hot orzo to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the butter and spinach and gently toss to combine. Season with salt and pepper.
5. Divide the orzo among plates and top with freshly torn burrata cheese, the crispy prosciutto, and fresh herbs. Drizzle a bit of olive oil over top. Enjoy!
Prep Time 10minutes minutes
Cook Time 10minutes minutes
Total Time 20minutes minutes
Servings: 6