Recipe courtesy of Giada De Laurentiis
Creamy Orzo with Prosciutto and Peas
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 361
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 22 g
- Cholesterol
- 83 mg
- Sodium
- 901 mg
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 361
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 22 g
- Cholesterol
- 83 mg
- Sodium
- 901 mg
Ingredients
Directions
- 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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