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The simplest weeknight-style 20 Minute Orzo Carbonara with Crispy Prosciutto and Burrata…that everyone in the house will love. It’s has a classic creamy Italian carbonara sauce, but is updated with orzo pasta, crispy prosciutto, and burrata cheese. This simple orzo carbonara is made in under 30 minutes and is a great way to use a mix of pantry and fridge staples. The perfect any night of the week dinner that comes together in just minutes.

overhead photo of 20 Minute Orzo Carbonara with Crispy Prosciutto and Burrata

I am truly all about the quick-cooking recipes this week. Monday was a super fast 25 minute Thai Black Pepper Chicken. And today we have an even quicker 20 minute Orzo Carbonara. I guess simple is the name of the game this week.

And you guys…this is so simple. But this is also…SO good. It’s extra creamy and extra simple, but still full of fresh spring flavors that I just cannot get enough of. Plus, it has crispy prosciutto, which I also can’t get enough of. Bacon is traditional in Italian carbonara, but sometimes it’s nice to switch things up.

You all remember how I said we have only been going to the grocery store once a week? Well, this recipe is the result of a bare-bones fridge with nothing but spinach, herbs, cheese, and plenty of prosciutto…plus a pantry full of orzo. I’m not going to lie, at this point, I miss being able to head to the store for just one ingredient that I must have. Or that super fresh piece of salmon. Or you know, all the dang produce I can get my hands on. But I’m really trying to make what I have work throughout all of this.

I know you all are attempting to do the same. So hopefully, you’ll enjoy yet another quick-cooking pantry style recipe that really uses what you’ve got.

overhead prep of Crispy Prosciutto on baking sheet

Let’s talk about the ingredients.

At first glance, you might not think you can pull this off with only pantry staples, but the fresh herbs on top are misleading.

Let me break the ingredients down for you…

You need prosciutto, eggs, parmesan cheese, garlic, herbs (these can be fresh or dried), orzo pasta, spinach (fresh or frozen), and burrata cheese. Personally, I always have these ingredients on hand. If I don’t have fresh herbs, then I most definitely have dried. And if I don’t have fresh spinach, I have frozen.

So you see? Staples.

overhead close up photo of 20 Minute Orzo Carbonara with Crispy Prosciutto and Burrata

Onto the details for this 20 minute Orzo Carbonara.

With a 20 minute cook time, you can imagine this recipe is easy. First things first, you should pull out all of your ingredients. The key to a good carbonara is to serve it right after tossing. So having everything prepped and ready to go before cooking is key.

Start with the prosciutto. I prefer to bake the prosciutto in the oven as it’s hands-off. It also ensures the prosciutto gets evenly cooked and gets crispy all around.

While the prosciutto is cooking, boil the orzo. Then whisk the eggs with parmesan, garlic, and whatever herbs you have on hand. I like to use a mix of basil, thyme, and chives. If you’ve never made a carbonara pasta, it’s a classic Italian pasta dish. It’s unique in that it uses raw eggs. Tossing the raw eggs with hot pasta and plenty of parmesan cheese creates a delicious sauce. The heat from the pasta cooks the eggs and produces the silkiest, smoothest, and creamiest pasta sauce. It’s melt in your mouth good. If you’ve tried my roasted cherry tomato carbonara from many summers back then you know just what I’m talking about.

As soon as the orzo has finished cooking, immediately toss it with the eggs. This step is really important, but don’t worry it’s also really easy. Just be sure to toss, toss, toss for a good minute until the sauce thickens. You’ll then have perfect orzo carbonara.

At this point, I toss in some fresh or frozen spinach (thawed out and squeezed dry). Then serve topped with torn burrata cheese and that extra crispy prosciutto. If you have them on hand, add fresh herbs. If not a simple drizzle of olive oil and a sprinkle of black pepper over the burrata will do.

20 Minute Orzo Carbonara with Crispy Prosciutto and Burrata |

And that’s it, simple as can be…

But. So. Very. Delicious. The salty, crispy prosciutto really seals the deal.

PS. I have been sourcing all of my herbs and edible flowers from Gourmet Sweet Botanicals on a weekly basis. Having the fresh herbs and color in my kitchen have made all the difference during this time of “quarantine” cooking.

overhead close up photo of 20 Minute Orzo Carbonara with Crispy Prosciutto and Burrata

Substitutions and suggestions…

Of course, if you happen to have other produce on hand, you can really toss in whatever you’ve got. This is a great way to get in your vegetables and use up any herbs that might be going bad in the fridge.

Some ideas…

One, roast chopped broccoli or asparagus alongside the prosciutto.

Or two, add grated zucchini or top the orzo with peppery arugula.

Any of these would be delicious. And of course, you don’t have to use orzo, any cut of pasta works. Though I do think the orzo is most delicious.

Biggest bonus? Your kids will love this too, just tell them the green specs are special COVID fighting herbs. Or maybe double the parmesan. In my book adding more cheese is always a good idea…whether you’re a kid or an adult.

overhead photo fo 20 Minute Orzo Carbonara with Crispy Prosciutto and Burrata with serving spoon in bowl

watch the how to video:

Lastly, if you make this 20 minute orzo carbonara with crispy prosciutto and burrata, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

20 Minute Orzo Carbonara with Crispy Prosciutto and Burrata.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Calories Per Serving: 508 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook 8-10 minutes, until the prosciutto is crisp.
    2. Meanwhile, whisk together the eggs, parmesan, garlic, basil, thyme, and chives, in a large serving bowl.
    3. Bring a large pot of salted water to a boil. Boil the orzo until al dente. Before draining, scoop out about 1 cup pasta water, then drain.
    4. Immediately add the hot orzo to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the butter and spinach and gently toss to combine. Season with salt and pepper.
    5. Divide the orzo among plates and top with freshly torn burrata cheese, the crispy prosciutto, and fresh herbs. Drizzle a bit of olive oil over top. Enjoy!
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    1. Hi Marilyn,
      Happy Friday!!🍉🍓 Thanks a bunch for giving this recipe a try and your comment, I love to hear that it turned out well for you! xx

  1. 2 stars
    Definitely not a repeat recipe in my house. I thought it was fine, kind of boring but it filled me up. My SO took two bites and very kindly pushed it away saying “I’m so sorry, but I just can’t eat this,” and he eats everything! I ended up throwing most of it away which is a shame.

    1. Hi Erin,
      Thanks for giving this recipe a try and sharing your feedback! So sorry to hear this was not enjoyed. Was there anything that I can help with? Let me know! xx

  2. Was the recipe really supposed to have 2 tablespoons of dried basil? I made it tonight and followed the recipe and the entire thing tastes very strong of dried basil. Feels like it was way too much.

    1. Hi Heather,
      Thanks for giving the recipe a try, yes that measurement is correct. So sorry it was overwhelming! Please let me know if there is anything that I can help with! xT

  3. I must have not added enough salt and pepper or had some bad Burrata, because I’m so sorry to say this is the first recipe I didn’t love. THe orzo was quite bland. I used frozen spinach and it just wasn’t good. Will keep trying. On another nite, the carbonara sauce was great

    1. Hey Keri,
      So sorry to hear this recipe was not enjoyed, thanks so much for giving it a try! Please let me know if there is anything that I can help with! xx

      1. 5 stars
        New family favorite. Loved it, delicious one of your easier recipes. Fresh herbs are wonderful but dried work well in a pinch.

        1. Hey Cheryl,
          Happy Wednesday!! Thanks a bunch for trying this recipe and sharing your feedback, love to hear that it was a winner!🌞 xx

  4. 5 stars
    This was the first orzo recipe I made from your website and the fam was HOOKED! The flavors are so amazing, just wish we had easier access to burratta where we are at. Pretty sure I subbed a torn mozzarella ball.

  5. 5 stars
    Wow, this was fantastic! We went on a weekend trip with some friends and I’d prepped ingredients for a couple of your recipes to try. I must have had too much wine by the time I was cooking and accidentally added the packet of the herbs and flaky salt intended for the salt and vinegar smashed potatoes to this recipe. Although it was an oops it was still absolutely incredible and everyone loved it! I love your recipes, cheers!

    1. Hey Poppy,
      Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT