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.