| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 2 eggs, at room temperature
- 1 cup freshly grated Parmesan
- 2 tablespoons olive oil
- 4 ounces prosciutto, cut into 1/3-inch dice
- 2 shallots, chopped
- 2 cups orzo pasta
- 1/2 teaspoon salt
- 1 cup halved cherry tomatoes
- 1 cup frozen peas, thawed
- 1/4 cup chopped fresh basil
Instructions
- Whisk together the eggs and Parmesan in a small bowl. Set aside.
- Heat the olive oil in a medium skillet over medium-high heat. Add the prosciutto and cook until beginning to brown and get crispy, 4 minutes. Add the shallots and cook, stirring with a wooden spoon, until softened and fragrant, 2 minutes. Stir in the orzo and toast for 3 minutes. Add 3 1/4 cups water and the salt, reduce the heat to medium low and simmer for 8 minutes, stirring often to prevent sticking. Stir in the tomatoes and peas. Cook until the orzo is al dente, another 3 minutes.
- Off the heat, add the egg mixture to the skillet while stirring constantly with a wooden spoon. Continue stirring until the sauce has thickened slightly and coats the pasta. Sprinkle with the basil and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 361 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 22 g |
| Cholesterol | 83 mg |
| Sodium | 901 mg |
Reviews
Omg… watche’d an old episode of Giada and Jade in Florence this morn in bed and made it tonight….so so yum… I didn’t have fresh basil as mid winter in NZ, so used sweet basil…. And very pleased with this recipe …will DEF MAKE AGAIN!
This recipe is delicious… the only thing is, I stop and pick up a store roasted chicken and shred it into the dish…. delicious! You can make it in pretty much any variation! Chicken broth, olives, capers, it’s just that good!
Very basic. No depth.
This was good – a risotto consistency. I made it exactly as recipe stated. Next time I would try to toast the orzo longer and use maybe 1/4 cup less water, as my family likes pasta less mushy. On my 2nd bowl, I did add kalamata olives and it added a salty, briny flavor that was delicious.
Fast, light and flavorful! My wife who’s a picky eater even ate it and got seconds, and she really liked it enough to take a picture to show everyone that she tried something new. That’s awesome if that is versatile and you can mix it up. You can do bacon instead of prosciutto. You can not add peas, you can add oregano, you can add fresh or ground basil, whatever and it’s still good.
Love adding the eggs!!
Delicious
After reading the reviews I too used chicken bone broth and some Pinot Grigio. 2 cloves of garlic and kalamata olives. The olives added that acidity the dish was lacking. Overall a good dish.
Made the Creamy Orzo Prosciutto and Peas… Delicious !!! Substituted 3 C of Chicken Broth and 1/4 C white wine verse water made a huge difference. Kathy
This is very good. My orzo needed an extra 2 minutes cooking time. I love that it’s so quick to make and will definitely make this again.