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The simplest weeknight-style 20 Minute Orzo Carbonara with Crispy Prosciutto and Burrata…that everyone in the house will love. It’s has a classic creamy Italian carbonara sauce, but is updated with orzo pasta, crispy prosciutto, and burrata cheese. This simple orzo carbonara is made in under 30 minutes and is a great way to use a mix of pantry and fridge staples. The perfect any night of the week dinner that comes together in just minutes.
I am truly all about the quick-cooking recipes this week. Monday was a super fast 25 minute Thai Black Pepper Chicken. And today we have an even quicker 20 minute Orzo Carbonara. I guess simple is the name of the game this week.
And you guys…this is so simple. But this is also…SO good. It’s extra creamy and extra simple, but still full of fresh spring flavors that I just cannot get enough of. Plus, it has crispy prosciutto, which I also can’t get enough of. Bacon is traditional in Italian carbonara, but sometimes it’s nice to switch things up.
You all remember how I said we have only been going to the grocery store once a week? Well, this recipe is the result of a bare-bones fridge with nothing but spinach, herbs, cheese, and plenty of prosciutto…plus a pantry full of orzo. I’m not going to lie, at this point, I miss being able to head to the store for just one ingredient that I must have. Or that super fresh piece of salmon. Or you know, all the dang produce I can get my hands on. But I’m really trying to make what I have work throughout all of this.
I know you all are attempting to do the same. So hopefully, you’ll enjoy yet another quick-cooking pantry style recipe that really uses what you’ve got.
Let’s talk about the ingredients.
At first glance, you might not think you can pull this off with only pantry staples, but the fresh herbs on top are misleading.
Let me break the ingredients down for you…
You need prosciutto, eggs, parmesan cheese, garlic, herbs (these can be fresh or dried), orzo pasta, spinach (fresh or frozen), and burrata cheese. Personally, I always have these ingredients on hand. If I don’t have fresh herbs, then I most definitely have dried. And if I don’t have fresh spinach, I have frozen.
So you see? Staples.
Onto the details for this 20 minute Orzo Carbonara.
With a 20 minute cook time, you can imagine this recipe is easy. First things first, you should pull out all of your ingredients. The key to a good carbonara is to serve it right after tossing. So having everything prepped and ready to go before cooking is key.
Start with the prosciutto. I prefer to bake the prosciutto in the oven as it’s hands-off. It also ensures the prosciutto gets evenly cooked and gets crispy all around.
While the prosciutto is cooking, boil the orzo. Then whisk the eggs with parmesan, garlic, and whatever herbs you have on hand. I like to use a mix of basil, thyme, and chives. If you’ve never made a carbonara pasta, it’s a classic Italian pasta dish. It’s unique in that it uses raw eggs. Tossing the raw eggs with hot pasta and plenty of parmesan cheese creates a delicious sauce. The heat from the pasta cooks the eggs and produces the silkiest, smoothest, and creamiest pasta sauce. It’s melt in your mouth good. If you’ve tried my roasted cherry tomato carbonara from many summers back then you know just what I’m talking about.
As soon as the orzo has finished cooking, immediately toss it with the eggs. This step is really important, but don’t worry it’s also really easy. Just be sure to toss, toss, toss for a good minute until the sauce thickens. You’ll then have perfect orzo carbonara.
At this point, I toss in some fresh or frozen spinach (thawed out and squeezed dry). Then serve topped with torn burrata cheese and that extra crispy prosciutto. If you have them on hand, add fresh herbs. If not a simple drizzle of olive oil and a sprinkle of black pepper over the burrata will do.
And that’s it, simple as can be…
But. So. Very. Delicious. The salty, crispy prosciutto really seals the deal.
PS. I have been sourcing all of my herbs and edible flowers from Gourmet Sweet Botanicals on a weekly basis. Having the fresh herbs and color in my kitchen have made all the difference during this time of “quarantine” cooking.
Substitutions and suggestions…
Of course, if you happen to have other produce on hand, you can really toss in whatever you’ve got. This is a great way to get in your vegetables and use up any herbs that might be going bad in the fridge.
Some ideas…
One, roast chopped broccoli or asparagus alongside the prosciutto.
Or two, add grated zucchini or top the orzo with peppery arugula.
Any of these would be delicious. And of course, you don’t have to use orzo, any cut of pasta works. Though I do think the orzo is most delicious.
Biggest bonus? Your kids will love this too, just tell them the green specs are special COVID fighting herbs. Or maybe double the parmesan. In my book adding more cheese is always a good idea…whether you’re a kid or an adult.
watch the how to video:
Lastly, if you make this 20 minute orzo carbonara with crispy prosciutto and burrata, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
20 Minute Orzo Carbonara with Crispy Prosciutto and Burrata.
Servings: 6
Calories Per Serving: 508 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 3 ounces prosciutto, torn
- 3 large eggs, at room temperature, beaten
- 3/4 cup freshly grated parmesan cheese
- 1 clove garlic, grated
- 1/4 cup fresh basil, chopped (or 2 tablespoons dried basil)
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- 1 tablespoon chopped fresh chives (or 1 teaspoon onion powder)
- 1 pound dry orzo pasta (use gluten-free, if needed)
- 2 tablespoons salted butter, at room temperature
- 2 cups fresh baby spinach, chopped (or 6 ounces frozen, thawed spinach)
- kosher salt and black pepper
- 8 ounces burrata or ricotta cheese, at room temperature
- fresh herbs and or microgreens, for serving
Instructions
- 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook 8-10 minutes, until the prosciutto is crisp.2. Meanwhile, whisk together the eggs, parmesan, garlic, basil, thyme, and chives, in a large serving bowl.3. Bring a large pot of salted water to a boil. Boil the orzo until al dente. Before draining, scoop out about 1 cup pasta water, then drain.4. Immediately add the hot orzo to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the butter and spinach and gently toss to combine. Season with salt and pepper. 5. Divide the orzo among plates and top with freshly torn burrata cheese, the crispy prosciutto, and fresh herbs. Drizzle a bit of olive oil over top. Enjoy!
This post was originally published on April 22, 2020
This was great! Easy. I had all of the ingredients but burrata. Used mozzarella! Came out great. Would make again!!!
Thank you so much Patricia! I am so glad this recipe turned out so well for you! xTieghan
This looks amazing, always use guanciole for traditional carbonara, but the prosciutto looks like a great addition. Making this tomorrow night, we need comfort food here in Florida and always have all these ingredients on hand. Love all your recipes!
Thank you Gail! I hope you love this version just as much! Let me know how it turns out for you! xTieghan
This came together so quickly and was INSANELY delicious!! 10/10. While it was rich with the pasta, cheese and butter it actually didn’t leave my husband and I feeling all that heavy. I loved the addition of all the fresh herbs as I have all of these in my garden right now.
Thank you so much Amelia! I am really glad this turned out so well for you! xTieghan
Do you think pancetta or bacon can be subbed for the proscuitto? Trying to keep market visits to once a week. Looks yummy!
Hi Marilyn,
Yes either of these would be a great option! I hope this helps, please let me know if you have any other questions! xTieghan
This looks amazing, can’t wait to try it! Do you know if small/medium pasta shells could be used in place of the orzo? Trying to use up some of what we have in the pantry, thanks!
Hi Molly,
Yes, you can absolutely use another short cut pasta! I hope this helps, please let me know if you have any other questions! xTieghan
It looks great, but burrata is expensive. As stated ricotta might be a good substitute, but not the same texture and flavour. Burrata can be found in some Italian bakeries, at least here in Ontario.
Hi Gabe! Thank you so much! It is on the pricer side, thats why I always give substitutes! xTieghan
Made this for dinner last night, and it came out perfect! My first homemade carbonara, and I’m definitely a fan. I kept some prosciutto fresh because I didn’t know how I would like it crisped… and now I regret it. Crispy prosciutto is like the ultimate bacon!
haha I am so glad you like this Charlotte! Thank you so much for trying it! xTieghan
This looks incredible! Definitely will be trying out this weekend
Thank you so much Nikoleta! xTieghan
Just finished eating this and it was delicious!
Used mozzarella cheese in stead of Burrata, have never seen that in store here. And added more spinach.
Thank you for the great recipe!
Amazing! I am so glad this turned out so well for you, Mieke! Thank you! xTieghan
This looks great! I can’t wait to give this a try. Unfortunately, like others, I cannot find burrata cheese in any local store. Is there a recommended substitute? Mozzarella?
Hi Kate! I would use ricotta if you can find it! If not, mozzarella should work too! I hope you love this recipe! xTieghan
What are your suggestions for fresh herbs for finishing?
Hi Lynn! Parsley and basil will work great as toppings! I hope you love this recipe! xTieghan
Many of your recipes call for burrata and I can not find it. I’ve been to 5 grocery stores with no luck. The nearest whole foods is 2 hours away. Is fresh mozzarella a good sub, or is it more of a ricotta texture? Thank you
Hi Janet! I would recommend subbing ricotta if you can find it! If not, mozzarella should work great! I hope you love this recipe! xTieghan
Looks amazing! I am definitely adding the ingredients for this to my next shopping trip!
Thank you so much Veronica!! I hope you love this one! xTieghan
Morning Tieghan..? this looks yummy, except, I just don’t know about that cheese..lol.I have never seen or tasted burrata cheese. I don’t think they sell it around here…maybe in Toronto. But, that is 3 hours away and everything is closed down anyways. Is it like cream cheese?
Hi Colleen! I am so glad you like this recipe and I hope you get a chance to try it! Burrata is more like mozzarella or ricotta cheese I would say. If you cannot find it, I would recommend using ricotta! I hope you love this! xTieghan
this looks amazing! I love the idea of carbonara pasta, I can’t believe I’ve never made it before! orzo happens to be the one thing I do not have on hand…. i’ll have to do a store run for that! thanks for another fabulous recipe Tieghan!
I am so glad you are going to make this one! I hope it turns out amazing for you, Estelle! xTieghan