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20 Minute Orzo Carbonara With Crispy Prosciutto And Burrata.

Ingredients

• 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

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