Italian Egg and Pasta Scramble

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

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

orzo pasta, eggs, salt, freshly ground black pepper, mozzarella, basil, butter, pancetta, onion, stalks

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/italian-egg-and-pasta-scramble-recipe.html (may not work)