If you love creamy pasta and cozy comfort food, you’re going to be obsessed with this orzo carbonara. It’s like your favorite carbonara, but with those tiny, rice-like pasta bits called orzo. They soak up all that cheesy, smoky, eggy goodness like little flavor sponges. I first saw this recipe from @weighlesswith_jess and had to try it with just a tiny twist. I swapped a bit of the parmesan for cream cheese, and wow… game-changer.This dish is easy enough for a weeknight but fancy enough to impress someone. And best of all? You only need one pan for the pasta and one for the pancetta. Less cleanup = more eating time. Let’s get cooking!
Method
Crisping the Pancetta
Start by placing a frying pan over medium heat. Once it’s warm, add the pancetta directly to the dry pan no need for oil since the pancetta will release its own delicious fat as it cooks. Let it sizzle, stirring occasionally, until it becomes golden brown and crisp. This should take about 5–7 minutes. When it’s done, turn off the heat and leave the pancetta (and all that flavorful fat) in the pan. This will be the savory base of your carbonara sauce.
Boiling the Orzo
While the pancetta is crisping, bring a large pot of salted water to a boil. Add your orzo and stir right away to keep it from sticking together. Let it cook for 7–8 minutes, or until it’s just tender (al dente is ideal). Stir every couple of minutes so it doesn’t clump at the bottom. Once the orzo is ready, don’t drain it! You’ll be using a slotted spoon or tongs to transfer it to the pan, and you’ll need that starchy water later so save it.
Making the Carbonara Base
While the orzo cooks, grab a mixing bowl and whisk together the egg yolks, grated parmesan, a pinch of salt, and lots of cracked black pepper. This is your creamy carbonara base. The egg yolks and cheese will melt into the warm pasta, creating that rich, silky sauce. Set the bowl aside but keep it close you’ll be using it right after the orzo is added to the pan.
Combining the Orzo and Pancetta
Once the orzo is cooked, use a slotted spoon or tongs to scoop it directly into the pancetta pan. Turn the heat back on to low. Add a couple of ladles of the starchy pasta water into the pan along with the orzo. This helps everything mix and prevents sticking. The hot orzo will begin to absorb the pancetta flavor immediately.
Mixing in the Creamy Sauce
With the heat still on low, add your egg-parmesan mixture and the tablespoon of cream cheese to the pan. Quickly but gently stir everything together. This step is key you don’t want to scramble the eggs, just warm them enough to create a velvety sauce. The cream cheese will melt and blend in, making the sauce even smoother. Keep stirring constantly so nothing sticks or clumps.
Adjusting the Texture
After a minute or two of stirring, check the texture. If the sauce seems too thick or sticky, add a splash more pasta water and keep stirring until it loosens up. The final texture should be glossy, creamy, and perfectly clingy to every little piece of orzo. Taste and adjust salt or pepper if needed.
Necessary Tools
- 1 large pot (for boiling orzo)
- 1 frying pan (for pancetta and mixing)
- Mixing bowl
- Tongs or wooden spoon
- Ladle (for scooping pasta water)
- Strainer
ORZO CARBONARA Creamy, Cheesy, and So Easy
Cuisine: ItalianDifficulty: Easy2
servings10
minutes15
minutes25
minutesIngredients
250g orzo pasta
100g pancetta
2 egg yolks
40g parmesan cheese (grated)
1 tbsp light cream cheese
Salt and pepper (to taste)
Directions
- Fry the pancetta in a pan until it’s golden and crispy. Don’t drain the fat it adds flavor!
- Boil the orzo in a separate pot of salted water for about 7–8 minutes. Stir now and then so it doesn’t clump.
- While the orzo is cooking, mix the egg yolks, parmesan, salt, and lots of pepper in a bowl. This is your creamy carbonara base.
- When the orzo is cooked, don’t rinse it! Instead, scoop it straight into the pan with pancetta using a slotted spoon or tongs.
- Add a few ladles of the starchy pasta water to help it all blend together. Keep the rest of the water nearby in case it thickens too much.
- Stir in your egg-parmesan mix and the cream cheese, and mix everything well over very low heat. You want it creamy, not scrambled!
- If it gets too thick, add another splash of pasta water and keep stirring until it’s silky and dreamy.
Notes
- Don’t add the egg-parmesan mix over high heat. It can cook too fast and turn clumpy. Keep it low and slow.
- Don’t skip the pasta water it’s the magic that makes the sauce creamy without needing tons of cream.
- Stir constantly once the egg mix goes in. It only takes a minute or two to get silky.
- Make sure your orzo is cooked just right not too soft, not too firm.
Serving Suggestions
- Sprinkle a little extra parmesan and black pepper on top.
- Serve with garlic bread for a cheesy overload (you won’t regret it).
- Add a small green salad on the side if you want something fresh.
- Top with a fried or poached egg if you’re feeling extra fancy.
Fun Fact
Orzo may look like rice, but it’s 100% pasta! The name “orzo” actually means “barley” in Italian because of the shape. It cooks faster than most pasta, making it perfect for busy nights.
Conclusion
This orzo carbonara is everything I want in a quick pasta dish creamy, cheesy, a little salty from the pancetta, and super satisfying. It’s simple, cozy, and feels like a warm hug in a bowl. Whether it’s a busy weeknight or a “treat yourself” weekend, this recipe hits the spot every time. Try it once, and I bet it’ll be in your regular dinner rotation.
