Ingredients
10 total- 130 g of unsmoked diced pancetta
- 6 salad onions, trimmed, finely sliced
- 300 g of orzo
- 1 litre of chicken stock, hot
- 15 g of dried white breadcrumbs
- 1 pinch of chilli flakes
- 75 g of parmesan, finely grated
- 2 large eggs, beaten
- 275 g of frozen peas
- 1 large garlic clove, crushed or grated
Method
7 stepsStep 1
Fry the pancetta in a large, dry, high-sided pan over a low-medium heat for 3-4 mins, until golden and crisp.
Step 2
Remove half the pancetta with a slotted spoon; set aside. Add the salad onions, fry for 2 mins, then stir in the garlic and orzo and fry for 1 min more.
Step 3
Stir in half the stock, bring to the boil, then lower the heat and cook for 8-10 mins, stirring regularly. If it starts to look a little dry, add a splash more stock, but reserve 100ml for later.
Step 4
Meanwhile, tip the breadcrumbs, chilli and reserved pancetta into a small frying pan. Fry gently for 2 mins, until the breadcrumbs start to turn golden. Remove from the heat.
Step 5
Mix most of the parmesan into the eggs (reserve a little to serve); season.
Step 6
Stir the peas into the orzo and cook for 2-3 mins (the orzo should be slightly al dente). Remove from the heat and quickly stir in the egg mixture until creamy and glossy. Add a little of the reserved stock if the mixture looks at all dry; you want the sauce to be a creamy, coating consistency. Season to taste.
Step 7
Serve scattered with the pancetta crumbs and remaining parmesan.