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Photo Credit: Elizabeth Newman
One Pot Creamy Creamy Orzo with Prosciutto and Peas
10 MINPrep Time
12 MINCook Time
6Servings
by Giada De Laurentiis
Beginner

Photo Credit: Elizabeth Newman
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3 comments
We use the “carbonara” method for this recipe, and so removing the pasta from the heat and mixing quickly keeps the eggs at a very creamy consistency! Cooking the orzo in stock will definitely give it more umami flavor, so go for it!
Looks like something I’m going to make very soon – 2 questions though. 1. – Don’t you think those eggs should be tempered with some hot or pasta water to prevent them from “scrambling” when added to the hot orzo ? 2- What about cooking the orzo in chicken or veg stock instead of water ? Thoughts ?
Hi Giada I will make the Creamy Orzo with proscuitto and peas tomorrow My husband will love it! I just returned home from Cook’s Warehouse in ATL and am going back tomorrow to buy a Vitamix like you recommend(Have a deal w myself to wait 24 hours bfore making kitchen cooking purchases over 300$ )When I return tomorrow to Cook’s Warehouse, I will give one of ur signed books Giada’s Feel Good Food to the sweet woman at Cook’s Warehouse that helped me tonight w/Le Creuset purchases We both think so much of you!!! She is a college student working at Cook’s Warehouse in ATL Thank u Giada U r the best!! I just made this recipe and my family loved it and so did I !! Very yummyüèÜ‚ú® Thank u Giada