Caprese Carbonara Orzo

This is my take on the Half Baked Harvest’s “20 Minute Orzo Carbonara with Crispy Prosciutto and Burrata”, but subbing mozzarella for burrata and adding in tomatoes. This is such an easy and delicious meal to make!

Ingredients:

• 1 lb of orzo pasta

• 3 eggs

• 3/4 cup of grated parmesan cheese

• 1 clove of garlic; grated

• 1/4 cup of basil leaves; chopped

• 1 tbsp of chives'; chopped

• 2 tbsp of butter at room temperature

• 2 cups of spinach; chopped

• 1 cup of mini mozzarella balls; patted dry

• 1 1/2 cups of cherry tomatoes; chopped in half (or larger tomatoes cut into small chunks)

• 3 ounces of prosciutto

• Salt & pepper

• Optional: red pepper flakes (to taste)

Preheat your oven to 400F and line a baking sheet with parchment paper. Lay your slices of prosciutto in an even layer (minimal overlap, if possible). Bake for about 9 minutes, or until crispy but not burnt. Roughly chop once done.

In a large mixing bowl, whisk together the eggs, parmesan cheese, grated garlic, basil and chives.

Bring a large pot of water (salted) to a boil and cook the orzo according to the instructions on the box/bag. Once cooked, reserve about 1 cup of pasta water and drain. Add the cooked and hot orzo to the bowl with the egg mixture and mix well.

Stir constantly until you get a creamy sauce. Add pasta water to thin out the sauce slightly.

Add in your butter, toss, and then add in your chopped spinach, tomatoes, prosciutto and mozzarella balls.

Season with salt and pepper (and red pepper flakes) until taste. Serve warm!