Chickpea rice serves as the "orzo" in this dish made creamy by a mixture of fresh eggs, parmesan cheese and garlic. The pasta is topped with oven roasted balsamic tomatoes, crispy prosciutto and creamy burrata for a mouthful of flavor!adapted from Half Baked Harvest
8oz.burrata cheeseuse the creamy, ricotta-like cheese inside of the mozzarella ball
3 oz. packageprosciuttotorn into pieces
2 Roma tomatoessliced
2-3tbsp.balsamic vinegar
olive oil, salt and pepper
Instructions
Preheat oven to 375 degrees.
On a sheet pan lined with foil and greased with cooking spray, lay out prosciutto pieces making sure not to overlap. On greased sheet pan (no foil, they'll stick!), lay out tomato slices. Drizzle them with balsamic vinegar and season with salt and pepper.
Put both sheet pans into the oven (tomatoes above prosciutto) and bake for 10 minutes. Remove prosciutto. Continue to cook tomatoes for 5-10 more minutes, until slightly shriveled.
Meanwhile, bring a pot of water to a boil. Salt water then cook orzo/rice according to package directions. Before straining, scoop out 1 cup of pasta water and reserve.
In your serving bowl, mix together beaten eggs, parmesan, minced garlic, oregano and basil, reserving some leaves for serving.
Once orzo has cooked, strain the pasta from the pot into the egg mixture and immediately start to stir. Keep stirring for 30 seconds up to 1 minute until sauce begins to form!
Top the orzo carbonara with crispy prosciutto, oven roasted tomatoes and pieces of burrata, topping with leftover basil leaves!