Italian Egg and Pasta Scramble

1. 1

   Bring a large saucepan of salted water to a boil.

2. 2

   Add the orzo and cook until al dente, stirring occasionally, about 5 minutes.

3. 3

   Drain the orzo.

4. 4

   Whisk the eggs, salt, and pepper in a medium bowl to blend.

5. 5

   Stir in the cheese and basil.

6. 6

   Set aside.

7. 7

   Melt the butter in a large nonstick skillet over medium heat.

8. 8

   Add the pancetta and saute until crisp and golden, about 5 minutes.

9. 9

   Add the onion and saute until tender, about 2 minutes.

10. 10

    Add the asparagus and saute until crisp-tender, about 2 minutes.

11. 11

    Add the orzo and stir to coat.

12. 12

    Add the egg mixture.

13. 13

    Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.

14. 14

    Transfer the egg mixture to a serving bowl and serve.

* Per serving · 4 servings · Values may vary.