Carbonara Orzotto

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4 serving

Prep time:

Cook time: 20 mins

Serves: 4

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.

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Ingredients Method

Ingredients

130g unsmoked diced pancetta
6 salad onions, trimmed, finely sliced
1 large garlic clove, crushed or grated
300g orzo
1 litre chicken stock, hot
15g dried white breadcrumbs
1 pinch chilli flakes
75g parmesan, finely grated
2 large eggs, beaten
275g frozen peas

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.