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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Orzo Carbonara
...in your mind.
Orzo Carbonara

Orzo Carbonara

Ingredients

  • 1/2 pound bacon, diced
  • 1/2 pound orzo
  • 1 pound asparagus, cut into 1 inch lengths
  • 1 clove garlic, minced
  • 1 egg yolk
  • 1/3 cup heavy cream
  • 1/2 cup Parmesan cheese plus extra for serving
  • Kosher salt & freshly ground pepper

Directions

  1. Cook bacon in a large skillet until just getting crispy, remove all but 2 tablespoons of oil and turn off heat
  2. Boil large pot of water and add orzo cook 8 minutes and after 4 minutes of cooking, add asparagus to cooking orzo
  3. While it cooks, beat egg in a bowl and stir in cream
  4. When orzo is done, drain but reserve 1 cup of the water
  5. Add drained orzo and asparagus to the pan with bacon, and heat on medium until warmed through
  6. Add garlic, and stir through until very fragrant - about 45 seconds, turn off heat
  7. Stir in beaten egg/cream and 1/2 cup of the cheese - season with Kosher salt and lots of black pepper
  8. Mix well and add as much reserved pasta water to make it creamy
  9. Serve with extra Parmesan
Orzo Carbonara

Orzo Carbonara

Ingredients

  • 1/2 pound bacon, diced
  • 1/2 pound orzo
  • 1 pound asparagus, cut into 1 inch lengths
  • 1 clove garlic, minced
  • 1 egg yolk
  • 1/3 cup heavy cream
  • 1/2 cup Parmesan cheese plus extra for serving
  • Kosher salt & freshly ground pepper

Directions

  1. Cook bacon in a large skillet until just getting crispy, remove all but 2 tablespoons of oil and turn off heat
  2. Boil large pot of water and add orzo cook 8 minutes and after 4 minutes of cooking, add asparagus to cooking orzo
  3. While it cooks, beat egg in a bowl and stir in cream
  4. When orzo is done, drain but reserve 1 cup of the water
  5. Add drained orzo and asparagus to the pan with bacon, and heat on medium until warmed through
  6. Add garlic, and stir through until very fragrant - about 45 seconds, turn off heat
  7. Stir in beaten egg/cream and 1/2 cup of the cheese - season with Kosher salt and lots of black pepper
  8. Mix well and add as much reserved pasta water to make it creamy
  9. Serve with extra Parmesan