Creamy Tomato Orzo with Crispy Pancetta
Ingredients
- 4 ouncespancetta
- ·yellow onion
- 3 clovesgarlic
- 12 ouncesorzo pasta
- 4 cupschicken broth
- 1 can (14.5 oz)crushed tomatoes
- ½ cupheavy cream
- ·parmesan cheese
- 2 tablespoonsbutter
- ·salt
- ·black pepper
- ·fresh basil
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Finely grate 1/2 cup parmesan cheese (or have it ready to grate at the end).
Method
- 01
Chop the pancetta into small cubes. Cook in a large shallow pan or Dutch oven over medium heat, stirring occasionally, until crispy and the fat renders, about 5 minutes. Transfer to a plate.
- 02
In the same pan, add the diced onion to the pancetta fat and cook over medium heat until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- 03
Pour in the chicken broth and crushed tomatoes (with juices). Bring to a simmer.
- 04
Add the orzo pasta directly to the simmering liquid. Stir occasionally and cook for 12 to 14 minutes, until the orzo is tender and most of the liquid is absorbed (it should be creamy, not soupy).
- 05
Stir in the heavy cream, butter, and half the pancetta. Simmer for 2 minutes to warm through.
- 06
Remove from heat. Grate in parmesan to taste. Season with salt and black pepper.
- 07
Divide among bowls. Top with remaining crispy pancetta and torn fresh basil. Serve warm.
Spice Tips
For a subtle kick, finish with a pinch of red pepper flakes stirred into the pan before serving. A splash of fresh lemon juice brightens the cream and tomato balance. If you like deeper savory notes, stir in 1 teaspoon tomato paste with the garlic.