As we know I love carbonara. I've even gone fancy and bought guanciale instead of pancetta. This is a lovely alternative when you fancy something a bit more risotto like. It is richer than normal carbonara, I imagine eating this when I'm ill, like a big hug in a bowl.
Ingredients
100g pancetta/guanciale
2 cups orzo
Salt and black pepper
3 cups chicken stock, plus more as needed
½ cup finely grated Parmesan
1 large egg plus 2 egg yolks
Method
In a just whisk the eggs and half of the parmesan (1/4 cup).
Add the pancetta/guanciale to a large, pan over medium heat. No oil needed.
Cook, stirring occasionally, until browned and crispy (about 5 mins) and transfer to a dish.
Drain off all but 2 tbsp of the fat from the pan.
Stir the orzo into the pan until coated, then season with salt and pepper.
Add the chicken stock and bring to a simmer.
Reduce the heat to medium to maintain a gentle simmer and cook, stirring occasionally, until the orzo is tender.
Stir in ¼ cup of parmesan.
Remove from the heat and stir in the egg/parmesan mixture until the orzo is creamy and thick.
Stir the pancetta/guanciale and serve.
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