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Last week, we had orzo for the first time. I used a Nigella recipe as a start point and it was ok, but a bit flat. We were chatting about how to improve it when my hubby had a genius idea: orzo carbonara.
It immediately made sense. The starchy sauce which the orzo creates when cooking in water would be perfectly at home with some additional bacon, cream and black pepper. The idea was born and by jove, was a winner dinner!
Here’s how to get it in your stomach right now…
Based on the pasta risotto recipe in Nigella’s Nigellisima book and my husband’s lightbulb moment.
- Cook 250g of orzo pasta in approx 600 ml chicken stock until the pasta is just cooked. You may have to add a touch more stock or hot water if it is all soaked in before the pasta is cooked- don’t let it stick
- While the pasta is cooking, fry up two diced slices of smoked bacon, a finely chopped onion and a clove of garlic
- When the pasta is cooked, add the onion and bacon mix, a handful of frozen peas and a large handful of grated parmesan
- When it’s all mixed in, pour over a healthy drizzle of double cream, mix in and return to a low heat until it is all warmed through
- Plate up, and enjoy
Oh, and don’t bother telling me that carbonara is made with eggs not cream. I didn’t think that eggs would work with this type of pasta so went with cream instead. So there!
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