A luscious breakfast that is so comforting, you’ll want to eat it in bed so that you can wrap up in a blanket and rocked like a baby afterwards. This orzo carbonara can also be eaten for dinner but as a special treat, I like to make this for breakfast on slow Sunday mornings. The best part about this dish is that it is decadent without being so heavy that it feels like a brick sitting in your stomach. You’re left to bask in the comfort without a lingering sluggish feeling. That is unless you’re gluten and lactose intolerant. In that case, I feel for you.

The process for making this dish is similar to risotto, only this is less tedious and time consuming. Also, risotto tends to have a heavier and dense finish - being made of actual rice instead of rice shaped pasta. Some people love risotto while others not so much. I've attempted risotto once. It was decent. I see the appeal, but I can't say that I was instantly sold on it. Until I perfect risotto, I will choose orzo over rice. What can I say? I'm a pasta girl.

So, what exactly is carbonara?

Carbonara is an Italian dish that encompasses guanciale (cured pork jowl), pecorino romano cheese, egg yolks, salt and pepper. Typically served with spaghetti noodles. For my version, I’m using pancetta (cured pork), parmesan cheese, egg yolks with orzo. Pancetta is more accessible to find than guanciale, and parmesan cheese is a staple in my household over pecorino. If you can’t find pancetta, bacon is a great substitute - you can never go wrong with bacon. Make sure it’s quality, thick cut bacon though.

Now, what’s so special about orzo? Why didn’t I use spaghetti? Simply because I can do what I want in the kitchen and so can you. No, in all seriousness, it’s quickly become one of my pasta favorite shapes, specifically for the mouthfeel.

I was familiar with orzo prior to creating this recipe and usually I would cook the pasta to al dente, drain it and add it to a sauce to finish. Of course, that method could be utilized for this recipe too. However, the real magic happens as the pasta starch is released forming that creamy, silky emulsion as it bathes in its own goodness. Once cooked, orzo displays a slippery smooth texture with a chewy yet tender bite that delights me. Not to mention the pasta granules are so little and cute, how could you not like this shape!?

Anyways, now that I’ve spoke it’s praises, let’s get into this recipe.

Orzo Carbonara

Yields: 4 servings

Prep Time: 5 minutes | Cook Time: 25 minutes | Total Time: 30 minutes

Ingredients

1 cup orzo
4 oz pancetta
1/2 cup yellow onion, finely diced
3 cups water or vegetable stock
2 egg yolks
1 cup parmesan cheese + more for finishing
4 oz salted butter
1 large slice of lemon rind
splash of lemon juice
olive oil, for finishing
salt
pepper

Special Tools

heavy bottomed pot or dutch oven

--

Instructions

In a dutch oven or heavy bottomed pot, fry the pancetta until browned and remove once done; about 5-6 minutes.
Next, add 2 oz of butter, onions and lemon rind to the pan and slowly cook until the onions are very soft; 6 minutes.
Stir in the orzo until it is coated in the butter and pancetta fat. Then, pour in the water and a pinch of salt. Note: If using vegetable stock, don't add any salt at this point.
Once the liquid has been absorbed and the orzo is al dente, remove the pot from the heat and vigorously mix in the remaining butter, egg yolks and parmesan cheese. Taste for salt and add in a splash of lemon juice if you desire more acidity. Note: It takes 8 minutes to cook orzo. It may appear that the liquid is not fully absorbed but it will be done.
Serve immediately. When serving, finish with a drizzle of olive oil, fresh cracked pepper and more parmesan cheese. Enjoy.

--