Categories: Pasta
Ingredients
- 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
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.