Carbonara Orzotto
By OcadoLife
Published on 04 September 2022
If you’re looking for the perfect midweek meal, food stylist and Good Food Fast author Emily Jonzen’s recipe for Carbonara Orzotto is a winner. This risotto-carbonara mashup is a clever take on two Italian favourites and uses orzo, which is cooked in the same way as risotto rice but takes less time. The crispy topping of pancetta crumbs provides a delicious contrast to the silky pasta – and don’t forget to finish with parmesan for an authentic taste of Italy.Time and servings
20 minsTotal time
4Servings
20 minsCooking time
Ingredients
- 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
Step 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.