Serves 6
2 eggs
1 cup freshly grated Parmesan
2 tablespoons olive oil
4 ounces pancetta, diced (or bacon)
2 shallots, chopped
2 cups orzo pasta
½ teaspoon salt
1 cup cherry tomatoes, halved
1 cup frozen peas, thawed
1 lemon, zest and juice
½ cup chopped fresh basil
Whisk together eggs and parmesan in a small bowl and set aside.
Heat olive oil in skillet and add pancetta and cook until crispy, remove with a slotted spoon. Add the shallots to the pan and cook until softened. Stir in the orzo and toast for 3 minutes. Add 3 ¼ cups water and salt, reduce heat to medium low and simmer for 8 minutes, stirring to prevent sticking. Stir in tomatoes and peas. Cook until pasta is al dente, about 3 minutes more.
Off the heat, add the egg mixture to the skillet while stirring constantly with a wooden spoon. Continue stirring until sauce has thickened and coats the pasta. Add lemon zest and juice and toss once more. Sprinkle with basil then serve.
Sponsor: Roth Living
