Adapted from NYT Cooking
Time: 30 minutes
Feeds: 2-4 people depending on if you’re serving as the main or as a side
Ingredients:
- 4 oz pancetta or Guanciale
- 8 oz orzo pasta, dry
- 3 cups chicken stock
- 2-3 oz parmesan, pecorino, or a combination of the two
- 1 whole egg plus 2 egg yolks
- 1 tsp freshly ground black pepper
- Kosher salt, to taste but be very careful about adding more salt as the pancetta/guanciale and cheeses are salty to begin with
Directions: In a bowl, combine the eggs, cheese, and black pepper, stirring to combine. Set this aside until later in the cooking process.
Add the guanciale or pancetta to a large, high-sided skillet and set over medium heat. Cook stirring occasionally until deeply browned and crispy all over, about 5 minutes. The fat should be nicely rendered out. Using a slotted spoon, transfer the guanciale or pancetta or a small dish.
Stir the orzo into the fat in the skillet until coated. Stir around to lightly toast the orzo and 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 often 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. This should take about as long as the cooking directions on the box of pasta.
Once the orzo is tender, remove the pan from the heat and quickly add the egg, cheese, and black pepper mixture, stirring immediately and vigorously to ensure the eggs don’t cook too quickly and scramble. Continue stirring until everything is well combined and the orzo is creamy and thick, about 1 minute. Add the reserved guanciale or pancetta back to the pan and plate up, topping with additional cheese if desired.