Elevate your weeknight pasta routine with this luxurious and indulgent Orzo Carbonara with Crispy Prosciutto and Burrata. This dish blends the traditional flavors of classic Italian carbonara with a modern twist by using orzo—a small rice-shaped pasta—along with the creamy addition of burrata cheese and crispy prosciutto. The result is a comforting yet refined meal that brings richness and texture to every bite. The salty prosciutto adds a delightful crunch, while the creamy burrata melts effortlessly into the orzo, creating a velvety sauce. If you’re a fan of rich and savory pasta dishes, this orzo carbonara will become a new favorite. Perfect for a special dinner or a treat-yourself night, this recipe combines simple ingredients with a touch of decadence.
Ingredients:
For the Orzo Carbonara:
- 1 cup orzo
- 4 oz prosciutto, thinly sliced
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup Pecorino Romano cheese, grated
- 2 garlic cloves, minced
- 1/2 teaspoon black pepper
- Salt, to taste
- 1 ball of burrata cheese
- 2 tablespoons olive oil
For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese, for serving
Preparation:
Step 1: Cook the Orzo
Bring a large pot of salted water to a boil and cook the orzo according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the orzo, reserving about 1/2 cup of the pasta water, and set it aside.
Step 2: Crisp the Prosciutto
While the orzo is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced prosciutto and cook until crispy, about 4-5 minutes. Remove the prosciutto from the skillet and let it drain on a paper towel-lined plate to keep it crispy.
Step 3: Prepare the Carbonara Sauce
In a medium bowl, whisk together the eggs, grated Parmesan, grated Pecorino Romano, and black pepper. Set this mixture aside. This will be the base for the creamy carbonara sauce.
Step 4: Sauté the Garlic
Using the same skillet where you cooked the prosciutto, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to let the garlic brown, as this can lead to a bitter taste.
Step 5: Combine the Orzo and Sauce
Reduce the heat to low and return the cooked orzo to the skillet with the garlic. Gradually stir in the egg and cheese mixture, tossing continuously to coat the orzo in the sauce. The residual heat from the pasta will cook the eggs and create a creamy carbonara sauce. If the sauce becomes too thick, add some of the reserved pasta water a tablespoon at a time until you reach your desired consistency.
Step 6: Add the Burrata and Prosciutto
Once the carbonara sauce is well-combined with the orzo, tear the burrata into smaller pieces and gently fold it into the orzo, allowing it to melt slightly. Top the dish with the crispy prosciutto, giving it that delightful crunch and salty flavor contrast.
COOKING Note:
To prevent the eggs from scrambling, make sure the skillet is not too hot when you add the egg mixture. Constantly stir the orzo to ensure the sauce becomes silky and smooth. Also, avoid overcooking the burrata—it should be just warmed through, so it melts into the dish without losing its creaminess.
Serving Suggestions:
Serve the Orzo Carbonara with Crispy Prosciutto and Burrata immediately, garnished with fresh parsley and an extra sprinkle of Parmesan cheese for added richness. Pair this indulgent dish with a light, crisp salad or roasted vegetables to balance out the richness. A glass of dry white wine like Pinot Grigio would complement the creamy and salty flavors beautifully.
Tips:
- Burrata Substitution: If burrata is unavailable, you can use fresh mozzarella or a dollop of ricotta for a similar creamy effect. While burrata offers that luxurious center of cream, other soft cheeses can also provide richness.
- Egg-Free Version: For those avoiding eggs, you can make a simple cream-based sauce with heavy cream and Parmesan cheese to substitute the traditional carbonara sauce.
- Vegetarian Option: To make this dish vegetarian, omit the prosciutto and add roasted vegetables such as mushrooms or zucchini. You can also sprinkle in some smoked paprika for a touch of flavor.
- Storage: This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat and add a splash of reserved pasta water or cream to loosen up the sauce.
Prep Time:
- 10 minutes
Cooking Time:
- 20 minutes
Total Time:
- 30 minutes
Nutritional Information:
Per serving (based on 4 servings):
- Calories: 520 kcal
- Protein: 24 g
- Sodium: 850 mg
Conclusion:
If you’re craving a pasta dish that feels both indulgent and comforting, this Orzo Carbonara with Crispy Prosciutto and Burrata is the perfect recipe. Combining the creamy richness of burrata with the salty crunch of prosciutto, this twist on a classic carbonara is sure to impress. The orzo adds an interesting texture and bite, making this dish a delightful departure from traditional pasta shapes. Serve it as a special dinner for family or friends, or treat yourself to a cozy night in with a bowl of this delicious, creamy pasta. With easy-to-find ingredients and simple preparation, you’ll have a restaurant-quality meal ready in no time.
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Orzo Carbonara with Crispy Prosciutto and Burrata
- Total Time: 30 min
Ingredients
Ingredients:
For the Orzo Carbonara:
- 1 cup orzo
- 4 oz prosciutto, thinly sliced
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup Pecorino Romano cheese, grated
- 2 garlic cloves, minced
- 1/2 teaspoon black pepper
- Salt, to taste
- 1 ball of burrata cheese
- 2 tablespoons olive oil
For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese, for serving
Instructions
Preparation:
Step 1: Cook the Orzo
Bring a large pot of salted water to a boil and cook the orzo according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the orzo, reserving about 1/2 cup of the pasta water, and set it aside.
Step 2: Crisp the Prosciutto
While the orzo is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced prosciutto and cook until crispy, about 4-5 minutes. Remove the prosciutto from the skillet and let it drain on a paper towel-lined plate to keep it crispy.
Step 3: Prepare the Carbonara Sauce
In a medium bowl, whisk together the eggs, grated Parmesan, grated Pecorino Romano, and black pepper. Set this mixture aside. This will be the base for the creamy carbonara sauce.
Step 4: Sauté the Garlic
Using the same skillet where you cooked the prosciutto, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to let the garlic brown, as this can lead to a bitter taste.
Step 5: Combine the Orzo and Sauce
Reduce the heat to low and return the cooked orzo to the skillet with the garlic. Gradually stir in the egg and cheese mixture, tossing continuously to coat the orzo in the sauce. The residual heat from the pasta will cook the eggs and create a creamy carbonara sauce. If the sauce becomes too thick, add some of the reserved pasta water a tablespoon at a time until you reach your desired consistency.
Step 6: Add the Burrata and Prosciutto
Once the carbonara sauce is well-combined with the orzo, tear the burrata into smaller pieces and gently fold it into the orzo, allowing it to melt slightly. Top the dish with the crispy prosciutto, giving it that delightful crunch and salty flavor contrast.
Notes
To prevent the eggs from scrambling, make sure the skillet is not too hot when you add the egg mixture. Constantly stir the orzo to ensure the sauce becomes silky and smooth. Also, avoid overcooking the burrata—it should be just warmed through, so it melts into the dish without losing its creaminess.
- Prep Time: 10 min
- Cook Time: 20min
Nutrition
- Calories: 520 kca
- Sodium: 850 mg
- Protein: 24 g