Orzo Carbonara Recipes

ORZO CARBONARA

Steps:

• Cook bacon in large saucepan over medium heat until crisp. Transfer to paper towels using slotted spoon and drain.
• Pour off all but 1 T. drippings from pan.
• Add butter and ccok until butter begins to brown slightly. Mix in orzo and stir for 30 seconds or so.
• Add 4 1/2 cups of the broth and simmer , uncovered, until orzo is tender, but still firm to the bite and broth is absorbed, stirring often, about 8 minutes.
• Add cream and bring to low simmer.
• Stir in cheese and thyme and them bacon. Season with salt and pepper to taste and thin with additional broth, if desired.
• Serve immediately.

ORZO CARBONARA

Steps:

• Cook bacon in heavy large saucepan over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel and drain. Pour off all but 1 tablespoon drippings from pan. Add butter and cook until butter begins to brown, about 2 minutes; mix in orzo. Add 4 1/2 cups broth; simmer uncovered until orzo is just tender but still firm to bite and broth is absorbed, stirring often, about 8 minutes. Add cream; bring to simmer. Mix in cheese and thyme, then bacon. Season with salt and pepper. Thin with additional broth, if desired.

ORZO CARBONARA

Steps:

• To a large pot or cooking pan heat butter on low heat till melted. Increase heat to medium and brown the vegan bacon for 3-4 minutes stirring often to avoid burning. To the pot, add the onion, garlic, and thyme. Cook for 3-5 minutes, until the onions are translucent.
• Season with salt and pepper. Stir till everything is coated. Increase heat to high and add the orzo to the pot. Toast for 1 minute. Add the milk to the pot. Bring mixture to a boil then simmer till the orzo is cooked. Add more milk of choice is necessary.
• To the pot add the chives and spinach and stir till cooked throughout.
• 1 minute before serving add the parmesan cheese, lemon juice, and butter!
• Enjoy hot or cold!

CREAMY CARBONARA ORZO RISOTTO RECIPE - (4.3/5)

Steps:

• Heat a Dutch oven or large, heavy-bottomed pot over medium heat until hot, about 3 minutes. Add the pancetta and cook until the fat starts to render out, about 1 minute. Add the onion and thyme and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes. Add the orzo and cook, stirring occasionally, until lightly toasted and fragrant, about 2 minutes. Add 2 1/2 cups water and scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the milk and 3/4 teaspoon salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring often and making sure to scrape the bottom and corners of the pan with the wooden spoon, until almost all of the liquid is absorbed and the orzo is tender, about 10 minutes. (Depending on the brand of orzo, you may need more liquid, so add more water, 2 tablespoons at a time, if all of the liquid is absorbed but the orzo is not tender yet; you want the final mixture to be creamy, but not clumpy and gluey.) Remove the pot from the heat and stir in the parsley and Parmesan. Taste and season with more salt as needed. Serve immediately. Recipe Notes • Pancetta substitution: Pancetta is an unsmoked Italian bacon. If you can't find it, use regular smoked bacon instead. • Reheating leftovers: When reheating leftovers, add a tablespoon of water or milk to loosen the mixture up. Calories 498 Fat 17.3 g (26.6%) Saturated 6.9 g (34.3%) Trans 0 g Carbs 64.8 g (21.6%) Fiber 2.9 g (11.5%) Sugars 7.7 g Protein 19.4 g (38.9%) Cholesterol 32.7 mg (10.9%) Sodium 773.9 mg (32.2%)