Recipe courtesy of Giada De Laurentiis
Print
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/2 cup orzo pasta
  • 10 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces smoked mozzarella, cut into 1/2-inch cubes
  • 2 tablespoons thinly sliced fresh basil leaves
  • 1 tablespoon butter
  • 4 ounces pancetta, coarsely chopped
  • 1/2 cup chopped onion
  • 8 thin asparagus stalks, trimmed, cut crosswise into 1/2-inch pieces

Directions

Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.

Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.

Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.

Transfer the egg mixture to a serving bowl and serve.

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