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Orzo Carbonara With Pepperoni And Burrata

Preparation Time
10 mins
Cooking Time
20 mins


Pepperoni Caserta


Experience the ultimate weeknight delight with our 30-minute Orzo Carbonara featuring Pepperoni and Burrata—a dish destined to win hearts. This rendition of the classic Italian favorite showcases a creamy carbonara sauce elevated with tender orzo pasta, flavorful Italian pepperoni, and luscious burrata cheese. Quick to prepare and bursting with flavor, this simple yet satisfying orzo carbonara, by Culineri, is destined to become a household favorite, seamlessly fitting into any dinner any night of the week, ready to impress in mere minutes!


2 packages of Pepperoni Stick, diced

250g mushrooms, sliced

3 large eggs, at room temperature, beaten

3/4 cup freshly grated parmesan cheese

1 clove garlic, grated

1 big onion, sliced

1/4 cup fresh basil, chopped

2 tablespoons fresh thyme leaves

1-pound dry orzo pasta

2 cups of chicken stock

1 cups fresh baby spinach

8 ounces burrata or ricotta cheese

Salt and pepper to taste



Heat some olive oil in a large pot. Sauté the 2 packages of diced Pepperoni Stick over medium-high heat for about 5 minutes or until fragrant and crispy. Spoon into a bowl and set aside.


In the same pot, sauté the onion and mushrooms until golden. Then, add the garlic and stir-fry for one minute.


Pour the orzo into the same pot and add the chicken stock. Boil the orzo until al dente. Reduce the heat to medium and simmer for about 15 minutes, until the orzo has absorbed most of the liquid.


Meanwhile, in a large serving bowl, whisk together the egg yolks, Parmesan, salt, and pepper.


Add the baby spinach and a piece of butter to the pot and gently toss to combine. Let it simmer over medium-low heat for 2 minutes.


Remove the orzo from the heat. Add the egg/cheese mixture to the orzo, tossing quickly until the eggs thicken and create a sauce. Keep stirring for 30 seconds up to 1 minute until the sauce begins to form!


Mix in your pepperoni.


Top the orzo carbonara with pieces of burrata, garnishing with leftover basil leaves, salt, and pepper. Drizzle a bit of olive oil and enjoy!


If your orzo sauce is too thick, you can add some water to help thin it out. When adding the egg yolk and cheese mixture, make sure the heat is or else the eggs will scramble.  Can’t find burrata? Use bocconcini or mozzarella balls.

Buon appetito!

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