Orzotto Alla Carbonara
Published Nov. 3, 2023
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3½ounces guanciale, pancetta or thick-cut bacon, cut into small dice (⅔ cup)
- 1¼cups/about 9 ounces dry orzo
- Salt and freshly ground black pepper
- 3cups low-sodium chicken broth, plus more as needed
- 6tablespoons finely grated Pecorino Romano or Parmesan, plus more for serving
- 1large egg plus 2 egg yolks
Nutritional analysis per serving (4 servings)
436 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 22 grams protein; 690 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the guanciale to a large, high-sided skillet and set over medium heat. Cook, stirring occasionally, until deeply browned and crispy all over, about 5 minutes. Using a slotted spoon, transfer the guanciale to a small dish. Drain off all but 2 tablespoons of the fat from the skillet; reserve the extra fat for another use.
- Step 2
Stir the orzo into the fat in the skillet until coated, then season with salt and pepper. Stir constantly for just a few seconds, then add the chicken broth, raise the heat to high and bring to a simmer. Reduce the heat to medium-low to maintain a gentle simmer. Cook, stirring occasionally so the orzo doesn’t stick to the bottom of the skillet, until the orzo is tender and loose like risotto, adding more broth as needed, 7 to 9 minutes. At this point, the pasta should have absorbed most of the liquid.
- Step 3
Take the skillet off the heat and vigorously stir in 4 tablespoons of the pecorino. In a small bowl, whisk together the egg and yolks. Stir in the remaining 2 tablespoons pecorino and ¼ cup of the orzo to temper the eggs and prevent them from scrambling when added to the skillet. Stir this mixture into the hot orzo, then immediately shake the skillet with one hand and stir with the other until the orzo is creamy and thick, about 1 minute.
- Step 4
Taste and add salt as desired. Divide among plates and sprinkle with more pecorino, black pepper and the reserved guanciale.
Private Notes
Comments
This was very good! It was also very easy. Three cups of broth was the right amount and the orzo came out perfectly al dente. No added salt since I didn’t use low-sodium broth. Three strips of thick bacon, and parmesan instead of the pecorino. Lots of pepper. Will definitely make it again.
I liked this article even more than the recipe. Barley, shallots, celery, celery seed, white wine, got me thinking about olives, torn spinach, sliced mushrooms, chopped arugula — all because of that creamy carbonara taste and feel. Could skip the meat and use a little oil. I like NYT recipes, but I also really enjoy it when a food writer explores a recipe with their readers.
For those living in the Midwest, away from a major metro-area, and wanting to use guanciale you can get it mail-ordered from Indianapolis based Smoking Goose, and man is it good (try their nduja too)
What do you serve with it? It looks super rich so what's a good side or appetizer to go with it?
Delicious dish! Prepared for Easter dinner along with grilled meat and spinach salad. Took a good bit longer to cook the Orzo than the recipe directed - but that was OK. Added one large shallot and used cheese we brought back from Italy.
perfect base for in season asparagus and peas!
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