Creamy Orzo with Prosciutto and Peas

This is an easy orzo twist on carbonara.

Italian Weeknight Easy total time35 mins servings6 addedJanuary 2022

• 2 eggs, at room temperature
• 1 cup freshly grated Parmesan
• 2 tablespoons extra-virgin olive oil
• 4 ounces ounces prosciutto, cut into ⅓-inch dice
• 2 shallots, chopped
• 2 cups orzo pasta
• ½ teaspoon salt
• 1 cup halved cherry tomatoes
• 1 cup frozen peas, thawed
• ¼ cup chopped fresh basil

1. Whisk together the eggs and Parmesan in a small bowl. Set aside.
2. 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 3¼ 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.
3. 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.