Tuesday, May 17, 2005

Italian Egg and Pasta Scramble

Italian Egg and Pasta Scramble (Adapted from Giada De Laurentiis)

1/2 cup dry orzo pasta
1 1/2 tablespoons butter
4 ounces pancetta, coarsely chopped
1/2 cup chopped onion
7 large eggs
6 large egg whites
fresh ground black pepper
3 ounces smoked mozzarella, diced into 1/2" cubes
2 tablespoons thinly sliced fresh basil
1 cup frozen peas, thawed

In a large pot of boiling, salted water, add orzo and cook according to package directions. Drain and set aside.

In a large skillet, melt butter over medium. Add pancetta and cook until crisp, about 5 minutes. Stir in onion and cook until tender, about 3 to 5 minutes.

Meanwhile, in a medium bowl, whisk together eggs and egg whites - season with salt and fresh ground black pepper. Stir in cheese and basil.

Add peas into the skillet with the pancetta - cook until warmed through, about 1 to 2 minutes. Add the orzo and stir to coat. Pour in the egg mixture and cook, stirring often, until the eggs are softly set, about 4 minutes.

Makes about 4 servings.

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