Creamy Orzo with Prosciutto and Tomatoes

This recipe is from Giada in Italy but of course I put a few of my own touches on it. It was really quick to make and would recommend this recipe for a dinner after work. I wanted to try this recipe because you add the eggs to the pasta at the end similar to a pasta carbonara which I love. I tried it with and without the eggs added at the end and both were good but the version with the eggs was so much creamier. If you wanted to add a protein to this I would go with some sauteed shrimp. 

Ingredients

2 eggs, at room temperature

1 cup freshly grated Parmesan

2 tsp. olive oil 

4 ounces sliced pancetta, cut into 1/3-inch dice

1 shallot, diced

1/2 tsp. red pepper flake

2 cups orzo pasta 

1/2 teaspoon salt 

1 cup halved cherry tomatoes

1 lemon

1/4 cup chopped fresh basil 

Directions:

1. Whisk together the eggs and Parmesan in a small bowl. Set aside.

2. 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. 

3. Add the shallots and cook, stirring with a wooden spoon, until softened and fragrant, 2 minutes. Add in the red pepper flake and cook for 30 seconds. 

4. 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. 

5. Stir in the tomatoes. Cook until the orzo is al dente, another 3 minutes.

6. 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 drizzle with a squeeze of lemon juice to serve.