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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: 559 kcal

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

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  • 3 ounces prosciutto, torn
  • 3 large eggs, at room temperature, beaten
  • 3/4 cup freshly grated parmesan cheese
  • 1 clove garlic, grated
  • 1/4 cup fresh basil, chopped (or 2 tablespoons dried basil)
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
  • 1 tablespoon chopped fresh chives (or 1 teaspoon onion powder)
  • 1 pound dry orzo pasta (use gluten-free, if needed)
  • 2 tablespoons salted butter, at room temperature
  • 2 cups fresh baby spinach, chopped (or 6 ounces frozen, thawed spinach)
  • kosher salt and black pepper
  • 8 ounces burrata or ricotta cheese, at room temperature
  • fresh herbs and or microgreens, for serving


  • 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!

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

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  1. 3 stars
    I used the dry ingredients. I think that two tablespoons of dry basil is too much 🙁 it was very strong. I really wanted to love this. But that really killed the flavor. Oh

  2. 5 stars
    LOVED this recipe! Very easy to make and pretty light in comparison to other carbonara dishes. My boyfriend loved it! We will definitely be making this again!

    1. Hey Madison,
      Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

  3. Tried this last night and a major hit! Definitely will be adding to our regular rotation. This made quite a bit so we have leftovers, which I haven’t tried yet but hoping it reheats well for lunches

    1. Hey Randi,
      Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan

  4. So excited to try this tonight! It’s crazy to see that Buratta is an issue to find at stores as it’s always available at my local Whole Foods! It could be because I am in Chicago. I’ll make sure to snap a photo of the finished product (with the assumption I don’t mess anything up haha!). Question- do you use fresh thyme or dried thyme in your recipe? I bought fresh but I also have dried so want to know what you think may be better. Thanks as always!

    1. Thanks so much Daniella! I like to use fresh thyme for this recipe. I hope you love the dish, let me know how it turns out! xTieghan

  5. 5 stars
    I’m leaving 5 stars before I make this because I already know it will be delicious 🙂 I’ve made many of your recipes the last week and they’ve all been delightful. As for the cheese, I was pleasantly surprised to find it at our Walmart! It was in the cooler by our deli – the cooler that has a variety of cheeses, some put together cheese and cracker trays etc. I knew it wouldn’t be found with the shredded cheese selection. So, for those who feel like burrata is only something found at a speciality cheese shop, I would encourage you to look where other cheese are kept at your local WalMart. I also spotted it at a smaller chain grocery store in our area.

    1. Hey Jody,
      Wonderful!! I am so so glad that this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan

  6. 2 stars
    I really, really wanted to love this, but it came out really bland. Maybe I missed something?? Any tips are appreciated because I love a good fast pasta and everything HBH is always the best!!

    1. Hey Jenna,
      So sorry to hear this. Was there anything you may have adjusted in the recipe? Let me know! xTieghan

    1. Hey Kelli,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan

  7. 5 stars
    THIS WAS SO DELICIOUS. I am saving this recipe for suuuure. I opted to use ricotta because the burrata was too $$ (but I may try it with burrata next time!). Thank you for this super tasty and easy dish!

    1. Hey Angela,
      So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week🌟 xTieghan

  8. 5 stars
    This was so easy and delicious! I made this with pancetta instead of prosciutto and it turned out so well!

    1. Hey Kristin,
      So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan

  9. 5 stars
    Made this tonight and it was delish!!! Used GF Orzo and modified the recipe for my dietary restrictions and it turned out perfect. Bufala Mozzarella was perfect in this dish. I have yet to have made one of her recipes that hasn’t turned better than expected! Thank you for sharing your talent with us Tieghan!

    1. Hey Lori,
      I am so excited that this recipe was enjoyed, thanks a bunch for giving it a try! 💕Tieghan

  10. 4 stars
    Very good and easy week night recipe! I used the juice of half a lemon on top and it really tied it all together!

    1. Hey Bri,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have a great Wednesday! xTieghan

  11. 5 stars
    Another hit!! This was perfection and I didn’t change a thing (rare for me to not mess with a recipe but this is perfect as written). Thanks again!

    1. Hey Laura,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

  12. 3 stars
    I made this last night, with all the ingredients, as indicated in the recipe. It was very tasty, but it definitely took me much longer than 20 minutes. It took me 20 minutes to prep the ingredients, and 20 minutes to assemble. As I made it ahead of dinner, I put it in a covered casserole in a 350 oven to warm it up, then dressed it with the burratta and proscuitto before serving.

    1. Thanks so much for trying the recipe Christine, sorry this took you longer than expected! xTieghan

  13. This was excellent! I particularly loved the crispy prosciutto and burrata on top. Will definitely make it again. Thank you!

    1. Hey Mariana,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  14. 5 stars
    OMG, This was so amazing, and so easy to make! I’ve been following you for years, but this is the first recipe I felt like I needed to review 💗

    1. Hey Annie,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter 🌷Tieghan

  15. 5 stars
    Delicious! I loved the crispy prosciutto. I’d never had it that way before. Made this with Banza rice which is just like orzo but made with chickpeas, so it feels guilt free. 🙂 Thanks for another great recipe!

    1. Hey Stefanie,
      Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan

  16. Hi! I usually make carbonara with half and half rather than the eggs… will it work with this recipe too?

    1. Hey Gili,
      Sorry I’ve not tested this, the key for a carbonara is the egg:) Let me know if you give the recipe a try! xTieghan

    1. Hey Noor,
      So sorry the egg is really key for the sauce here! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  17. 2 questions: Why Orzo pasta. Does it enhance the taste of this recipe or is just texture the goal? Would any another pasta make any difference?

    1. Hey Mitchell,
      Any short cut pasta will work well here! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  18. Kids took one bite and said, “you NEED to make this again!” It was delicious. I was a bit nervous about the egg sauce so I whisked 1/2 cup of pasta water into the egg mixture and then cooked it over a simmering pot on the stove until it thickened (I’m used to making hollandaise sauce this way so I felt more confident that the eggs would be cooked enough). Tossed with the pasta and topped with ricotta and crispy prosciutto. I added baby spinach thinking it would wilt in the hot pasta, but it wasn’t hot enough and the leaves never wilted. It was a bit off-putting, so I’ll definitely chop them smaller or wilt them beforehand next time. User error! Otherwise fantastic. Thank you!

    1. Hey Nicole,
      I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan

  19. 5 stars
    We had this for dinner and loved the quickness to it. It was so yummy and I really enjoyed all the flavors it adds. We used mozzarella instead for the price and used dried thyme and basil instead of fresh. So yummy!!

  20. 5 stars
    I wanted to try a recipe with burrata cheese, since I’ve never had it…SO good!! My husband asked what we were having for dinner, so I read the recipe to him and he thought I was speaking a foreign language (haha!). But when he tried it, he was seriously impressed and loved it! I love it and love how easy it is even more!! Oh and my picky 4 year old even ate some too, winning!

    1. Hey Erin,
      Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan

  21. 1 star
    I wanted to love this, but it called for 2 tbsp of fresh thyme or 2 tsp dried, and it heavily overpowered the dish. I don’t think thyme is a good addition to a carbonara meal. The flavors were just not there for me.

    1. Hi Jessica! I am really sorry about that! If there is anything I can help with, please let me know! Otherwise, I hope you enjoy some other recipes of mine! xTieghan

  22. 5 stars
    Made this for my birthday dinner with my family a few nights ago, and it was SO delicious! It was such a simple recipe, and I will definitely be making it again. The crispy prosciutto was my favorite part!

  23. 3 stars
    I really wanted to like this, and for the most part I did, but the herbs are just way too overpowering. The amount of basil and thyme is far too much. If I make again I may half or quarter the amount because it was a little too much like eating a garden to enjoy. If you’re not a fan of herbs, cut back on the amounts above significantly!

  24. 5 stars
    I love this meal and have made it a few times! It’s easy, refreshing, and pleasing to the taste buds. This is the meal that made me fall in love with burrata and now I just can’t get enough!

  25. Would it be possible to use another type of pasta for this? I am hoping to use fresh pasta and not sure if it will come out the same or not!

    1. Hey Jeannie,
      Any fave pasta will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. 5 stars
    Absolutely delicious! I found it to be a little bit too rich the first time around, and cut it with a little bit of lemon juice, and it was even better! Thanks for the recipe!

  27. 5 stars
    This was so delicious! I adapted a bit and used pesto sauce instead but was still super yummy and quick. The combination of salty crunch from the prosciutto and the creamy burrata was to die for. Love seeing you added another orzo recipe to the site. Will definitely be making that this week!

  28. 5 stars
    Made for a quick easy lunch with summer herbs. Only had Ditalini pasta so subbed that for the Orzo and subbed Ricotta for the Burrata… So delicious!!! The prosciutto added the perfect crisp and saltiness. Cannot wait to make again.

  29. 5 stars
    I’ve always been so scared to try making a carbonara and you’re recipe helped me overcome my fear! Super simple, but delicious!! I’ll definitely make it again. Thank you Tieghan!!

  30. This was amazing! I’ve never made carbonara before, so I loved the video that went along with it! Such a great recipe- easy to make and simple ingredients!

    1. Hi Sandie,
      I would top the pasta with the ricotta at the end. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  31. 5 stars
    This is AMAZING! I used rictotta because burrata was so expensive at my grocery store and WOW. I would order this at a restaurant! Thank you so much for this amazing recipe!

    1. Hi Mia,
      Yes you can simply omit the prosciutto! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  32. 5 stars
    Easy, fast and flavourful! Roasted asparagus alongside the prosciutto for extra colour and flavour .

  33. 5 stars
    Burrata gets my full attention every time! Made this (no subs) for dinner and it got a thumbs/up it’s a keeper from the whole fam! Easy, fresh, and light!

  34. I’m so glad I found your blog! I have tried a few recipes, and they were all very tasty. This one is probably my favorite to date because it is so quick and easy – especially great for weeknights. I used fresh herbs from my garden, but did substitute ricotta since my grocery store didn’t have the burrata. I’m going to have to hunt some down for the next time which I’m sure won’t be too long from now!

    1. Love that!! Thank you so much for trying this recipe, R! I hope you continue to love my recipes! xTieghan

  35. 5 stars
    Absolutely delicious. I used bacon and arugula, As I didn’t have all the ingredients. I was missing burrata, but it was an amazing meal. Thank you so much for the ability to reduce recipes to two!

  36. I made this for my family in Mexico and we all loved it!! It’s amazing with the prosciutto. This is like the 9th dish We tasted of your recipes and honestly they were all great!
    Love from Mexico!

    1. Wow thank you so much Alexa! I hope you and your family continue to enjoy my recipes! xTieghan

  37. 5 stars
    I made this tonight and it was a hit! I used bacon and did it in the oven as I always do and it was perfect as a substitute. I had never had burrata before and now I want to add it to my weekly rotation! I doubled the recipe to feed my family and don’t have anymore burrata for leftovers but I will try fresh mozzarella per the other comments. Now I’m excited to try your other recipes that call for burrata. Thanks!

    1. Hi Courtney! Wow I am so glad you all loved this recipe! Thank you so much! I hope you love it just as much with mozzarella! xTieghan

  38. Such a great fresh take on carbonara! I’ve only ever done it with pancetta or bacon, but absolutely loved the crispy prosciutto! Will be doubling the amount of that next time because we loved it so much! Also, the addition of spinach was delicious and made it feel healthier 🙂 The burrata on top was such a winner and added an extra creaminess to the dish. Definitely will be making this again!

  39. 5 stars
    What a deceptively simple and savory recipe! I had never made carbonara with this method, always using cream and pancetta but this version is light, yet satisfying and rich. With the prosciutto on top my meat-eater husband didn’t even complain or ask for meatballs!

  40. 5 stars
    Yum!! My orzo-obssesed husband was very happy! He can’t eat red meat, so I crisped up some turkey pepperoni that we had in the fridge on a hot pan as a substitute for the prosciutto – I wasn’t sure how it was going to turn out, but it worked really well! It was just the salty addition needed for the dish. I bet turkey bacon would be a good substitute, too. Delicious and definitely will make again!

  41. 5 stars
    SO good! I’m a new follower and this is the first recipe I’ve made of yours. My hubby said to make sure to add it to our “favorites list”. Thanks so much!

    1. Welcome! I am so glad this turned out so well for you Krista! I hope you continue to love this and other recipes! xTieghan

  42. 5 stars
    Oh my goodness. I was skeptical using raw eggs, but quickly got over it when I tasted this dish. This is so delicious! Don’t skip the prosciutto–just don’t. It adds the perfect touch. Thanks to you, Teigan, I’m never without burrata cheese! Make this … it comes together so quickly and it’s so good!

  43. 2 stars
    Sorry to say this wasn’t a winner for me! I was so excited to try this, because I love Burrata and Prosciutto! The whole dish was soupy and almost not hot enough…the cheese just didn’t melt correctly or something. The crispy prosciutto was delicious though, we nibbled on that while we defrosted meatballs we had in the freezer. I definitely will be trying other recipes from you! Sorry to be a buzz kill on this one.

    1. Hi McKaela! I am really sorry to hear that! Are there any questions I could help you out with? Otherwise, I hope you love all of the other recipes you try! xTieghan

  44. 5 stars
    So good! Loved the prosciutto with this! I ended up using chickpea rice instead of orzo – GF and a little healthier – turned out great! Appreciate you posting pantry staple and quick recipes during this trying time!

    1. I am so glad this recipe turned out so well for you, Melissa! Also, chickpea rice sounds amazing! Thank you so much! xTieghan

  45. 5 stars
    Whipped this up last Friday for the boyfriend, and he was impressed.. mainly because it looked really simple to assemble, but presented super fancy. Used up the rest of our bacon for the week and our about to go bad basil. Our burrata was watery… but wanna try this with ricotta next time per the comments. Added to my recipe box as a ‘weeknight go-to’ mainly on wednesdays when work is kicking my butt and I want something to go with my wine but that takes zero effort.

  46. 5 stars
    Delicious! Will most definitely make this again! A different twist for classic Carbonara. My carbonara uses 7 eggs but I also use bucatini. For the orzo carbonara, I increased the eggs to 4. Thank you!

  47. 5 stars
    Used Ditalini instead of Orzo and added little baby beech mushrooms sautéed in garlic at the end!
    Loved it!
    Thanks for your creativity and down to earth recipes!!

  48. 5 stars
    Hey Tieghan,
    I was excited to make this recipe the pictures are amazing!! It didn’t quite work out the way I want. What would you suggest instead of using Proscuitto?? I am not the biggest fan of the flavor its seems very salty to me. I’ll admit it makes the dish pop. It adds color and thus even more visually appealing. The first time I made a carbonara I screwed up the egg part as they scrambled. I didn’t mix it fast enough. This time that was not a problem at all for me. Secondly, after I chopped the spinach I should have gently tossed it not mixed it heavily. When I did that my orzo turned completely green. Lastly, I thought it was going to be a little to thick so I added some pasta water. Sadly, I think I added a tad to much as it turned kind of soupy. I’ll give it another shot as the recipe looks to good not to try. If I do everything the right way no doubt it will be delicious.

    1. Hi Mike,
      Thanks so much for trying the recipe. I would recommend either leaving out the prosciutto or using bacon. Hope this helps! xTieghan

  49. Looking to make this tonight! But we’re vegetarian, do you suggest just omitting the prosciutto? Is there any substitution we could make?

    1. Hi Cara,
      I would just omit the prosciutto. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  50. 5 stars
    Delicious! And so quick to put together! Two small changes: I put the spinach in to boil with the pasta; and since I didn’t have burrata I used fresh mozzarella that I warmed just a little so that it would be melty. The oven-crisped prosciutto is the best!! I want to put it on everything!

  51. Just made this! Loved the burrata and prosciutto on top. Edits: I cut the spinach in half and I think it could have used more sauce (more my personal preference as I like a really saucy dish). I would also use roasted garlic next time instead of fresh as it had a lot of bite. But all in all a good recipes!

    1. Hi Kelsey!
      I am really glad this recipe turned out so well for you! Thank you for trying it! Also, hope you love it more with some roasted garlic! YUM! xTieghan

  52. 4 stars
    Loved this recipe! Really cool take on carbonara, I especially loved the dollops of ricotta added on top, and oven baked crispy prosciutto!

    1. Hi Caley,
      You could use a gf short cut noodle. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  53. 5 stars
    My daughter came home from college tonight and I asked her what she wanted to eat, and she said pasta. I always want it to feel really special when she comes home, so I found this and WOW. My whole family LOVED it so it made me so happy! I’m so sad for everyone who can’t find burrata because it’s the BEST; when Trader Joe’s started carrying it, I was thrilled. I love your recipes!

    1. Perfect timing! I am really glad you both enjoyed this recipe so much, Laurie! Thank you so much for trying it! xTieghan

  54. 5 stars
    I made this last night and it is sooo good. Roasted prosciutto is now my favorite over bacon!! Thank you for this recipe.

  55. Hi Tieghan this looks delish! I love the idea of adding grated zucchini. How would you do this…would you add in to cook with the orzo?

    1. Hi Linda
      Yes that is exactly what I would recommend. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  56. Ignore my comment regarding kale . . . it worked beautifully. I didn’t have any spinach so I used kale that I steamed first. This recipe was so good and it makes a lot! I can’t wait for leftovers.

  57. 5 stars
    This was so delicious. I added shrimp, because my son wanted more protein. Instead of Burrata or ricotta cheese I just used grated cheese.

  58. 5 stars
    I’m obsessed with this and it’s simplicity. Will be making this again and again. Thanks for the Sunday pasta dinner. XO

  59. This looks amazing!! I’m going to try it this week after my once-per-week grocery visit. I admit I’m a little nervous about the raw eggs part of the recipe because I have some health issues. But, as an experienced cook, I think it’ll be fine since the hot pasta will help cook them enough to be safe. And I absolutely love burrata! Can’t wait to try this!

    1. Hi Laurie! I hope this recipe turns out amazing for you!! Please let me know if you have any questions! Thank you! xTieghan

  60. 5 stars
    I admit I’m a little intimidated by carbonara but this was really easy and tasted delicious! I used dried herbs, frozen chopped spinach and crispy bacon. Will definitely make this again!

  61. This looks delicious, but I don’t have any orzo on hand. We have a gnocchi that I’ve been looking to do something with. Do you think gnocchi would go well in this or should I use a different pasta I have on hand? Thanks!

    1. Hi Maggie,
      I would recommend using another short cut pasta that you have on hand. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  62. 5 stars
    I made this a couple nights ago! It’s amazing! It’s also very easy to make! Thanks for all the great recipes!

  63. Looks delish! Going to try it this week!

    Any advice on make-ahead / leftovers? Cooking for 1 so trying to make this work for a couple of meals but want it to taste as fresh as possible.


    1. Hi Kathleen,
      I would recommend reheating on low heat on the stove, but you will need to constantly stir to ensure that the eggs don’t scramble. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  64. This was great! Easy. I had all of the ingredients but burrata. Used mozzarella! Came out great. Would make again!!! The prosciutto was divine.

  65. 5 stars
    This was great! Easy. I had all of the ingredients but burrata. Used mozzarella! Came out great. Would make again!!!

  66. This looks amazing, always use guanciole for traditional carbonara, but the prosciutto looks like a great addition. Making this tomorrow night, we need comfort food here in Florida and always have all these ingredients on hand. Love all your recipes!

  67. 5 stars
    This came together so quickly and was INSANELY delicious!! 10/10. While it was rich with the pasta, cheese and butter it actually didn’t leave my husband and I feeling all that heavy. I loved the addition of all the fresh herbs as I have all of these in my garden right now.

  68. Do you think pancetta or bacon can be subbed for the proscuitto? Trying to keep market visits to once a week. Looks yummy!

    1. Hi Marilyn,
      Yes either of these would be a great option! I hope this helps, please let me know if you have any other questions! xTieghan

  69. This looks amazing, can’t wait to try it! Do you know if small/medium pasta shells could be used in place of the orzo? Trying to use up some of what we have in the pantry, thanks!

    1. Hi Molly,
      Yes, you can absolutely use another short cut pasta! I hope this helps, please let me know if you have any other questions! xTieghan

  70. It looks great, but burrata is expensive. As stated ricotta might be a good substitute, but not the same texture and flavour. Burrata can be found in some Italian bakeries, at least here in Ontario.

  71. 5 stars
    Made this for dinner last night, and it came out perfect! My first homemade carbonara, and I’m definitely a fan. I kept some prosciutto fresh because I didn’t know how I would like it crisped… and now I regret it. Crispy prosciutto is like the ultimate bacon!

  72. 5 stars
    Just finished eating this and it was delicious!
    Used mozzarella cheese in stead of Burrata, have never seen that in store here. And added more spinach.
    Thank you for the great recipe!

  73. This looks great! I can’t wait to give this a try. Unfortunately, like others, I cannot find burrata cheese in any local store. Is there a recommended substitute? Mozzarella?

    1. Hi Kate! I would use ricotta if you can find it! If not, mozzarella should work too! I hope you love this recipe! xTieghan

  74. Many of your recipes call for burrata and I can not find it. I’ve been to 5 grocery stores with no luck. The nearest whole foods is 2 hours away. Is fresh mozzarella a good sub, or is it more of a ricotta texture? Thank you

    1. Hi Janet! I would recommend subbing ricotta if you can find it! If not, mozzarella should work great! I hope you love this recipe! xTieghan

  75. Morning Tieghan..🤗 this looks yummy, except, I just don’t know about that have never seen or tasted burrata cheese. I don’t think they sell it around here…maybe in Toronto. But, that is 3 hours away and everything is closed down anyways. Is it like cream cheese?

    1. Hi Colleen! I am so glad you like this recipe and I hope you get a chance to try it! Burrata is more like mozzarella or ricotta cheese I would say. If you cannot find it, I would recommend using ricotta! I hope you love this! xTieghan

  76. this looks amazing! I love the idea of carbonara pasta, I can’t believe I’ve never made it before! orzo happens to be the one thing I do not have on hand…. i’ll have to do a store run for that! thanks for another fabulous recipe Tieghan!