One Pot Orzo Carbonara

This orzo is a take on the popular creamy pasta dish - carbonara! The orzo is flavorful on it's own, but the extra crispy pancetta sprinkled on top really makes all the difference.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large sauté pan over medium low heat. Add cubed pancetta. Stir occasionally so all sides get cooked. Sauté for a few minutes until brown and crispy. Be careful not to burn it. Remove from the pan and set aside for serving.

Step 2

Discard all but a couple teaspoons of the rendered fat from the pancetta. Heat the same pan with the remaining fat over medium heat. Add garlic and red pepper flakes and cook for 1-2 minutes stirring often. Add orzo and stir well to combine with the oil, garlic, and red pepper flakes. Toast for 1-2 minutes.

Step 3

Pour in chicken broth and salt & pepper to taste. Bring to a boil then turn heat to medium low to simmer. Cook, stirring occasionally so orzo doesn't stick to the bottom of the pan for about 10-15 minutes or until most of the liquid is absorbed and the orzo is al dente.

Step 4

Meanwhile, in a medium bowl, whisk eggs, parmesan, and pecorino Romano cheeses. Add freshly cracked black pepper and whisk to combine.

Step 5

Once the orzo is cooked, turn down the heat and slowly pour in the egg mixture. Stir well so to the egg doesn't scramble and for a creamy texture throughout the orzo. Serve immediately with the crispy pancetta on top and additional cheese and black pepper as desired.

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