Orzo Carbonara

From Iñigo Isao Sakai /Gastronomía's video Watch the original

This creamy orzo carbonara features crispy guanchale and a rich carbonara sauce made with egg yolks and Pecorino Romano cheese. It's a delicious twist on traditional risotto using orzo pasta.

Ingredients

• Guanchale (Pancetta)
• Egg Yolks
• Pecorino Romano Cheese
• Black Pepper
• Broth (Chicken or preferred)
• Orzo Pasta

Instructions

1. Sauté Guanchale (Pancetta): Diced guanchale is added to a frying pan over medium heat and cooked until crispy. The crispy guanchale is removed from the pan and set aside, with the rendered fat left in the pan.
2. Toast Orzo Pasta: The orzo pasta is added to the same frying pan containing the guanchale fat and toasted for a few minutes.
3. Cook Orzo Pasta: Broth is added to the pan with the toasted orzo, and the orzo is cooked in the broth until al dente, with occasional stirring.
4. Prepare Carbonara Sauce: In a separate bowl, egg yolks, grated Pecorino Romano cheese, and freshly ground black pepper are combined, along with a portion of the rendered guanchale fat. The mixture is whisked together to create a creamy, emulsified sauce.
5. Combine Orzo and Carbonara Sauce: The cooked orzo is removed from the heat, and the prepared carbonara sauce is added to the orzo. The contents of the pan are mixed together to coat the orzo with the sauce.
6. Plate and Garnish: The orzo carbonara is transferred to a serving plate, topped with reserved crispy guanchale pieces, and garnished with more freshly ground black pepper.

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