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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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One Pot Creamy Creamy Orzo with Prosciutto and Peas

Servings

6

Prep Time

10 minutes

Cook Time

12 minutes

Image of One Pot Creamy Creamy Orzo with Prosciutto and Peas

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

  1. Originally seen on Giada In Italy. Season 2, Episode 1: When in Florence.
  2. In a small bowl whisk together the eggs and parmesan cheese. Set aside.
  3. 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.

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3 comments

  • Author's avatar image
    The Giadzy Kitchen - Jun 09

    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!

  • Author's avatar image
    Seth Scott - Jun 09

    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 ?

  • Author's avatar image
    Mary Elizabeth Guyton - Jun 09

    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 yummyüèÜ‚ú® Thank u Giada

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