Creamy Orzo with Prosciutto and Peas

Course: Side Dishes

Cuisine: Italian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 422kcal

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.

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Ingredients

2 eggs at room temperature
1 cup Parmesan cheese 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

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.

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