Creamy Orzo with Prosciutto and Peas
Course: Side Dish
Cuisine: Italian
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Total Time: 35 minutes mins
Servings: 6
Creamy Orzo with Prosciutto and Peas is a delicious and easy-to-make pasta dish that features orzo, a small rice-shaped pasta, combined with a creamy sauce, salty prosciutto, and sweet peas. This savory and satisfying meal can be served as a main course or a side dish and is perfect for a cozy weeknight dinner or a special occasion.
- 2 eggs at room temperature
- 1 cup Parmesan freshly grated
- 2 tablespoons olive oil
- 4 ounces prosciutto cut into 1/3-inch dice, If I don't have prosciutto I use bacon instead
- 2 shallots chopped
- 2 cups pasta orzo
- ½ teaspoon salt
- 1 cup cherry tomatoes halved
- 1 cup peas frozen thawed
- ¼ cup basil chopped fresh
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.
Calories: 422kcal | Carbohydrates: 44g | Protein: 18g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 78mg | Sodium: 615mg | Potassium: 328mg | Fiber: 3g | Sugar: 4g | Vitamin A: 576IU | Vitamin C: 16mg | Calcium: 231mg | Iron: 2mg