Creamy Carbonara Orzotto combines the savory flavors of classic carbonara with tender, creamy orzo for a delicious Italian-inspired meal that’s much quicker to prepare than traditional risotto. Crispy, savory bacon is cooked with onion and fresh thyme before being combined with toasted orzo, milk, and Parmesan cheese.
The result is a rich and creamy dish with plenty of savory flavor, finished with fresh Italian parsley for a touch of freshness. Ready in about 30 minutes, this Creamy Carbonara Orzotto is an excellent choice when you want a comforting homemade dinner without spending hours in the kitchen.
Creamy Carbonara Orzotto
Ingredients
- ½ lb. bacon thick cut, cut into 1 inch pieces
- ½ medium yellow onion finely chopped
- 1 teaspoon finely chopped fresh thyme leaves
- 1 ¾ cups orzo pasta about 11 ounces
- 2 ½ cups water plus more as needed
- 1 ½ cups milk not nonfat
- ¾ teaspoon fine salt plus more for seasoning
- ¼ cup finely chopped fresh Italian parsley
- 2 tablespoons grated Parmesan cheese
Instructions
- In a skillet (I use a electric frying pan) , using medium heat until hot, about 3 minutes. Add 1/2 lb. bacon and cook until the fat starts to render out, about 1 minute. Add 1/2 medium yellow onion and 1 teaspoon finely chopped fresh thyme leaves and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes.
- Add 1 3/4 cups orzo pasta 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 1 1/2 cups milk and 3/4 teaspoon fine 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. (Using different brands 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, your goal with the final mixture to be creamy.)
- Remove the pot from the heat and stir in t1/4 cup finely chopped fresh Italian parsley and 2 tablespoons grated Parmesan cheese. Taste and season with more salt as needed. Serve immediately.
Notes
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
