Italian Egg and Pasta Scramble

Ingredients

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

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• spatula

Directions

1. Watch how to make this recipe.
2. Bring a large saucepan of salted water to a boil.
3. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes.
4. Drain the orzo.
5. Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
6. Melt the butter in a large nonstick skillet over medium heat.
7. Add the pancetta and saute until crisp and golden, about 5 minutes.
8. Add the onion and saute until tender, about 2 minutes.
9. Add the asparagus and saute until crisp-tender, about 2 minutes.
10. Add the orzo and stir to coat.
11. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
12. Transfer the egg mixture to a serving bowl and serve.