My sauce turned into scrambled eggs! What happened?

This is the most common fear with a carbonara-style sauce, and it has one simple cause: the pan was too hot. It is absolutely crucial that you turn the heat off completely before you add the egg and cheese mixture. The residual heat of the hot pasta and liquid is all that's needed to gently cook the eggs into a creamy sauce.

Can I make this vegetarian?

Yes! To make a vegetarian version of this Creamy Orzo , simply omit the prosciutto. In its place, you can start by sautéing 8 ounces of finely chopped cremini mushrooms in the olive oil until they are deeply browned to create a savory, umami-rich base.

What other vegetables would work well in this dish?

This recipe is very versatile. You could add chopped asparagus tips (add them along with the peas) or stir in a few handfuls of fresh spinach at the very end until it wilts.

Creamy Orzo: The #1 Ultimate One-Pan Recipe

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

A creamy one-skillet pasta dish that combines orzo with crispy prosciutto, sweet peas, and cherry tomatoes. The recipe uses a technique similar to carbonara, where a mixture of eggs and Parmesan cheese is stirred into the hot orzo off the heat, creating a rich and velvety sauce without any heavy cream. Fresh basil adds a bright, aromatic finish to this quick and elegant meal.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4-6 servings 1x
Category: Main Course
Method: Sautéing, Simmering
Cuisine: Italian

Ingredients

Scale

2 eggs, at room temperature
1 cup freshly grated Parmesan
2 tablespoons olive oil
4 ounces prosciutto, cut into 1/3-inch dice
2 shallots, chopped
2 cups orzo pasta
1/2 teaspoon salt
1 cup halved cherry tomatoes
1 cup frozen peas, thawed
1/4 cup chopped fresh basil

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Instructions

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 diced prosciutto and cook for about 4 minutes, until it begins to brown and get crispy.
Add the chopped shallots to the skillet and cook for 2 minutes, stirring with a wooden spoon, until softened and fragrant.
Stir in the orzo pasta and toast for 3 minutes, stirring to coat in the oil and prosciutto drippings.
Pour in 3 1/4 cups of water and the 1/2 teaspoon of salt. Reduce the heat to medium-low and let it simmer for 8 minutes, stirring often to prevent the orzo from sticking.
Stir in the halved cherry tomatoes and the thawed peas. Continue to cook for another 3 minutes, or until the orzo is al dente and has absorbed most of the liquid.
Remove the skillet from the heat. Immediately add the egg and Parmesan mixture to the skillet while stirring constantly with a wooden spoon.
Continue stirring until the sauce has thickened slightly and coats the pasta. The residual heat will cook the egg gently.
Sprinkle with the fresh basil and serve immediately.

Notes

This is a one-skillet meal where the orzo is cooked directly in the pan with the other ingredients, similar to a risotto.
It is crucial to add the egg and cheese mixture *off the heat* while stirring continuously. This uses the residual heat to create a creamy sauce and prevents the eggs from scrambling.
Using room temperature eggs helps the sauce emulsify more smoothly.

Nutrition

Serving Size: 1/6 of recipe
Calories: 450-550
Sugar: 5-8 g
Sodium: 800-1000 mg
Fat: 18-24 g
Saturated Fat: 7-10 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 4-6 g
Protein: 20-25 g
Cholesterol: 100-130 mg

Find it online: https://cookupjoy.com/creamy-orzo/