One Pot Orzo Carbonara

Name: One Pot Orzo Carbonara
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 oz Pancetta (cut into 1/4 inch cubes); 3 cloves Garlic (minced); 1/2 tsp Red Pepper Flakes (more or less based on spice preference); 1.5 cups Orzo (uncooked); 3.5 cups Chicken Broth (add more if necessary ); Salt & Pepper (to taste); 3 Eggs; 1/3 cup Parmesan (freshly grated; more to serve); 1/3 cup Pecorino Romano (freshly grated; more to serve); 1 tsp Black Pepper (coarsely ground; more to serve)

5 steps

Prep:15minCook:25min

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.

Updated at: Sat, 04 Feb 2023 21:35:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories395.1 kcal (20%)

Total Fat20.1 g (29%)

Carbs34 g (13%)

Sugars4.1 g (5%)

Protein21.7 g (43%)

Sodium1494 mg (75%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 ozPancetta

cut into 1/4 inch cubes

3cloves garlic

minced

½ tspRed Pepper Flakes

more or less based on spice preference

1 ½ cupsOrzo

uncooked

3 ½ cupsChicken Broth

add more if necessary

⅓ cupParmesan

freshly grated, more to serve

⅓ cupPecorino Romano

freshly grated, more to serve

1 tspBlack Pepper

coarsely ground, more to serve

Instructions

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.

View on Carol Bee Cooks

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