Food & Drinks

FavorFlav's carbonara with creamy burrata

Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: carbonara with creamy burrata.

Of course we know this is not OG carbonara, but pasta with delicious salty ham and soft creamy cheese is always a good idea, and you can have this on the table in no time. Therefore today: a carbonara-style dish with a surprisingly fun pasta type.

Orzo. Do you know that? It looks like a cross between pasta and rice, cooks quickly and you can easily have it on the table with that creamy burrata (we love burrata!), crispy prosciutto and spinach-for-the-healthy-twist within twenty minutes. When we came across this recipe from Half Baked Harvest we thought: this is a hit, so we are curious what you make of it.

Ingredients

  • 100 g prosciutto, torn into pieces
  • 3 eggs, beaten
  • 75 g Parmesan cheese, finely grated
  • 1 clove of garlic, finely grated
  • a handful of fresh basil, leaves slightly chopped
  • 2 tbsp thyme leaves, stripped from the stems
  • 1 tsp fresh chopped chives
  • 500 g orzo
  • 2 tbsp salted butter, at room temperature
  • 2 handfuls of fresh spinach, chopped
  • 250 g burrata, at room temperature
  • a bit extra of the fresh herbs, for garnish

Here's how to make this super delicious orzo with burrata and prosciutto

  1. Preheat the oven to 200 degrees.
  2. Line a baking sheet with parchment paper and lay the ham on it in a single layer.
  3. Place in the oven and bake until crispy for 8 to 10 minutes.
  4. Meanwhile, beat the egg, Parmesan, garlic, basil, thyme, and chives in a large bowl or mixing bowl.
  5. Bring a large pot of water to a boil.
  6. Cook the orzo according to the package instructions until al dente.
  7. Then scoop a mug or cup of cooking water from the pot and drain the orzo.
  8. Immediately add the orzo to the bowl with the cheese/egg mixture and stir well and quickly.
  9. Add a bit of the pasta water and toss well so you get the consistency of a sauce.
  10. Add pasta water spoon by spoon if the sauce is still too thick.
  11. Add butter and spinach, stir to combine and season with pepper and a little salt (the salty ham will be added soon).
  12. Divide over the plates, tear the burrata over it, sprinkle the ham bits over it and add some fresh herbs.
  13. Drizzle a little olive oil over it and done!

Recipe and image: Half Baked Harvest