Crispy prosciutto: Preheat the oven to 210ºC fan bake. Line a baking sheet and lay prosciutto in an even layer. Cook for 8-10 minutes, until crisp.

Egg mixture: Meanwhile, whisk together 2 eggs, ¾ cup grated parmesan, and 1 tsp garlic in a large bowl. Grate 1 courgette and set aside.

Orzo: Bring a large pot of salted water to a boil. Cook orzo as per packet instructions. When there are 2 minutes left, remove ½ cup pasta water and add the grated courgette.

Carbonara: Immediately add the hot orzo to the egg/cheese mixture, tossing quickly until the sauce thickens and creates a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the butter and spinach and gently toss to combine. Season with salt and pepper.

Serve: Serve orzo with torn crispy prosciutto, ripped burrata and extra parmesan cheese.