Italian Egg and Pasta Scramble

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
70g orzo pasta
10 large eggs
1/2 tsp salt
1/4 tsp freshly ground black pepper
55g smoked mozzarella, cut into 1-cm cubes
2 tsbp thinly sliced fresh basil leaves
1 tsbp butter
115g pancetta, coarsely chopped
90g chopped onion
8 thin asparagus stalks, trimmed, cut crosswise into 1-cm pieces
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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