One Pot Creamy Creamy Orzo with Prosciutto and Peas
You must be signed in to print this content
One Pot Creamy Creamy Orzo with Prosciutto and Peas
Servings
6
Prep Time
10 minutes
Cook Time
12 minutes
Calories
0
Author:
Giada De Laurentiis
Ingredients
- 2 eggs (at room temperature)
- 1 cup freshly grated parmesan cheese
- 2 tablespoons olive oil
- 1/4 pound prosciutto (diced into 1/3 inch pieces)
- 2 shallots (chopped)
- 2 cups orzo pasta
- 3 1/4 cups water
- 1/2 teaspoon salt
- 1 cup halved cherry tomatoes
- 1 cup frozen peas (thawed)
- 1/4 cup chopped basil
Instructions
- Originally seen on Giada In Italy. Season 2, Episode 1: When in Florence.
- In a small bowl whisk together the eggs and parmesan cheese. Set aside.
- Heat the olive oil in a medium skillet over medium high heat. Add the prosciutto and cook for 4 minutes or until the prosciutto is beginning to brown and get crispy. Add the shallots and cook stirring with a wooden spoon until soft and fragrant. Stir in the orzo and toast in the pan for 3 minutes. Add the water and salt and reduce the heat to medium low. Simmer, stirring often to prevent sticking, for 8 minutes. Stir in the tomatoes and peas and cook for another 3 minutes or until the pasta is al dente. Remove the pan from the heat and add the egg mixture while stirring constantly with a wooden spoon. Continue to stir until the sauce has thickened slightly and is coating the pasta. Sprinkle with the chopped basil and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 35 grams
- Protein
- 22 grams
- Fat
- 14 grams
- Saturated Fat
- 5 grams
- Cholestrol
- 83 milligrams
- Sodium
- 858 milligrams
- Fiber
- 3 grams
- Sugar
- 4 grams
3 reviews & comments
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 ?
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!
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