The Ultimate Creamy Orzo with Prosciutto and Peas (A One-Pan Wonder!)

Are you searching for a dish that is luxuriously creamy, packed with savory flavor, and sophisticated enough for a dinner party, but secretly easy enough for a weeknight? This incredible one-pan Creamy Orzo with Prosciutto and Peas is the stunning, all-in-one meal you need to make.

This is your ultimate guide to creating a restaurant-quality pasta dish using a few brilliant Italian cooking techniques. We’ll show you how to cook orzo like a risotto and finish it with a carbonara-style egg and cheese sauce, all in a single skillet. Loaded with crispy prosciutto, sweet peas, and fresh basil, this dish is a masterpiece of flavor and texture.

What makes this recipe so special is its incredible efficiency and elegance. The pasta cooks directly in the pan, absorbing all the delicious flavors, and the sauce is created in seconds without any heavy cream. This Creamy Orzo is a true game-changer for pasta night.

Table of Contents

Table of Contents

The Secrets to an Incredibly Creamy Orzo

The magic of this Creamy Orzo recipe comes from two classic, time-tested Italian techniques that create a luscious sauce with minimal effort.

1. The “Risotto Method”: We cook the orzo pasta directly in the skillet, just like making risotto. After toasting the pasta in the rendered prosciutto fat, we add a measured amount of water and let it simmer. As the orzo cooks, it releases its starches directly into the liquid, creating a naturally creamy, flavorful foundation for our sauce.
2. The “Carbonara Finish”: This is the secret to the incredibly rich and velvety sauce—and there’s no heavy cream involved! We create a simple mixture of eggs and Parmesan cheese. Then, with the skillet off the heat, we stir this mixture into the hot, cooked orzo. The residual heat of the pasta and the liquid gently cooks the eggs, transforming them into a silky, luscious sauce that perfectly coats every grain of pasta. It’s a brilliant, foolproof technique for ultimate creaminess.

The Key Ingredients for Your Creamy Orzo

This recipe for Creamy Orzo uses a handful of high-impact, classic Italian-inspired ingredients.

• Orzo: This small, rice-shaped pasta is perfect for this one-pan, risotto-style cooking method.
• Prosciutto: We dice the prosciutto and render it in the skillet first. This does two things: it creates wonderfully crispy, salty bits of prosciutto, and it renders out its flavorful fat, which we use to toast the orzo and build the sauce. Pancetta would be a great substitute.
• The Aromatics & Veggies: Sweet shallots, juicy cherry tomatoes, and bright green peas provide a perfect balance of flavors.
• The Egg and Parmesan Sauce: The simple, magical combination of large eggs and freshly grated Parmesan cheese creates our luscious, creamy sauce. Using room temperature eggs is key.
• Fresh Basil: Stirred in at the very end, fresh basil adds a sweet, aromatic, and fresh finish that cuts through the richness of the dish.

Step-by-Step Guide to Your One-Pan Creamy Orzo

This entire meal comes together in one skillet. Have your ingredients prepped and ready to go for a smooth, fast cooking process.

1. Prepare the Egg & Cheese Mixture: In a small bowl, whisk together the 2 large, room-temperature eggs and the 1 cup of freshly grated Parmesan cheese. Set this bowl aside right next to your stove.
2. Render the Prosciutto: Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced prosciutto and cook, stirring, for about 4 minutes, until it is beginning to brown and get crispy.
3. Sauté Aromatics & Toast Orzo: Add the chopped shallots to the skillet and cook, stirring with a wooden spoon, for 2 minutes, until they have softened and become fragrant. Stir in the uncooked orzo pasta and toast it in the hot pan for about 3 minutes, stirring often.
4. Cook the Orzo: Add 3 1/4 cups of water and the 1/2 teaspoon of salt to the pan. Bring the mixture to a simmer, then reduce the heat to medium-low. Let it simmer for 8 minutes, stirring often to prevent the orzo from sticking to the bottom of the pan.
5. Add Veggies and Finish Cooking: Stir in the halved cherry tomatoes and the thawed frozen peas. Continue to cook for another 3 minutes, until the orzo is al dente and most of the liquid has been absorbed, leaving behind a starchy, slightly saucy base.
6. The Final, Crucial Step: Turn the heat off completely. Immediately pour the egg and Parmesan mixture into the skillet with the hot orzo while stirring the pasta constantly with a wooden spoon.
7. Create the Sauce: Continue to stir vigorously for about 1 minute. The residual heat from the pasta and the pan will cook the egg and melt the cheese, creating a beautiful, glossy, and creamy sauce that coats everything.
8. Serve: Stir in the fresh torn basil. Season your Creamy Orzo to taste with salt and pepper. Divide among bowls, top with more grated Parmesan, and serve immediately.

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Storage Information

This Creamy Orzo is at its absolute best when enjoyed fresh, right after it’s made, as the egg-based sauce is most luscious when it’s warm and fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but may not reheat as creamily.

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Conclusion: A Taste of Effortless Elegance

This One-Pan Creamy Orzo with Prosciutto and Peas is a perfect example of how a few smart cooking techniques can transform simple ingredients into a truly spectacular and elegant meal. It’s a dish that is fast enough for a weeknight but sophisticated enough to impress any dinner guest. This comforting, delicious, and incredibly easy pasta is sure to become a new favorite.

Frequently Asked Questions (FAQs)