Orzotto Alla Carbonara
Published Nov. 3, 2023
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- 3½ounces guanciale, pancetta or thick-cut bacon, cut into small dice (⅔ cup)
- 1¼cups/about 9 ounces dry orzo
- Salt and freshly ground black pepper
- 3cups low-sodium chicken broth, plus more as needed
- 6tablespoons finely grated Pecorino Romano or Parmesan, plus more for serving
- 1large egg plus 2 egg yolks
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
429 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 21 grams protein; 686 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Add the guanciale to a large, high-sided skillet and set over medium heat. Cook, stirring occasionally, until deeply browned and crispy all over, about 5 minutes. Using a slotted spoon, transfer the guanciale to a small dish. Drain off all but 2 tablespoons of the fat from the skillet; reserve the extra fat for another use.
- Step 2
Stir the orzo into the fat in the skillet until coated, then season with salt and pepper. Stir constantly for just a few seconds, 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 occasionally 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, 7 to 9 minutes. At this point, the pasta should have absorbed most of the liquid.
- Step 3
Take the skillet off the heat and vigorously stir in 4 tablespoons of the pecorino. In a small bowl, whisk together the egg and yolks. Stir in the remaining 2 tablespoons pecorino and ¼ cup of the orzo to temper the eggs and prevent them from scrambling when added to the skillet. Stir this mixture into the hot orzo, then immediately shake the skillet with one hand and stir with the other until the orzo is creamy and thick, about 1 minute.
- Step 4
Taste and add salt as desired. Divide among plates and sprinkle with more pecorino, black pepper and the reserved guanciale.
Private Notes
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Cooking Notes
Christine VB
This was very good! It was also very easy. Three cups of broth was the right amount and the orzo came out perfectly al dente. No added salt since I didn’t use low-sodium broth. Three strips of thick bacon, and parmesan instead of the pecorino. Lots of pepper. Will definitely make it again.
Stella Luna
I liked this article even more than the recipe. Barley, shallots, celery, celery seed, white wine, got me thinking about olives, torn spinach, sliced mushrooms, chopped arugula — all because of that creamy carbonara taste and feel. Could skip the meat and use a little oil. I like NYT recipes, but I also really enjoy it when a food writer explores a recipe with their readers.
Karolyn Schalk
For those living in the Midwest, away from a major metro-area, and wanting to use guanciale you can get it mail-ordered from Indianapolis based Smoking Goose, and man is it good (try their nduja too)
Eileen G.
This was quick, yummy, and satisfying on a cool fall evening. I would say it's for 2 people. We are not huge eaters and we finished this...no problem! I sub'd bacon and parmesan because it's what I had on hand. Be careful and don't add salt til after you've tasted. The salty cheese is really enough.
Al Borden
Should the bacon be crispy or crisp?
Holmestead
Very rich, we added lots of pepper for some zip. Flavors are spot on, thanks Eric!
equilibrist
I suppose you could try impossible or beyond sausage, but you might also have luck with smoked paprika for a little flavor enhancement? Or if you prefer to add an extra ingredient, which not kale or another hardy green. The carbonara police are already angry, might as well send them over the top.
Edith
We don't cured meats. For years I've been getting a similar effect by using butter and sun dried tomatoes chopped fine (to vaganize I add in some of their oil, too). Melt some miso in some of the hot liquid and add during the cooking, to replace the umami flavor from the bacon.
equilibrist
I think this would also be good with pearl couscous, which I much prefer to orzo.
Deborah VC
Salk the orzo is cooked together and the 1/4 cup is removed to temper the eggs.
Melissa
This was wonderful. Simple. Quick. DELICIOUS. Used pancetta (I had some in the freezer: SCORE!) and this came together in a snap. We loved it and this one will be in regular rotation in this house. Big love to Eric Kim for being the undisputed KING of comfort foods.
stephani
I have made this recipe twice, once as written and once with swaps. The recipe turned out wonderfully both times, comforting and delicious. The second time I added a bit more broth to keep it soupier and sautéed a shallot and mushrooms to add. I will be making this again!
Aleksandra
Start with 2 cups of stock and be prepared to add more, rather than 3 and it coming out too watery. Comforting, rich—much better my second time when I added a cup and a half or so of frozen peas, and loooooots more pepper than I thought I needed!
Dre
The deliciousness/effort ratio of this dish is phenomenal. As others have said, it has all the richness and comforting texture of a much fussier risotto without the work. I followed the recipe, other than having to settle for bacon, and using a mix of broth and white wine to cook the orzo. I also mixed in oven-roasted shaved Brussels sprouts at the end because I love charred cabbage or Brussels sprouts in carbonara. This one is definitely going on the easy weeknight meal rotation at my house.
Cat
I add frozen peas for a one pot meal. Love this as both a quick weeknight crowd-pleaser and a cozy weekend couch dinner. Easy clean up too!
SSG
The recipe also works well with ditalini pasta if you can't find orzo
Sarah M
easy to make! i had some carrot that i needed to use so I diced that and added it with onion to to guanciale before the orzo. Came out great!
Aleksandra
Start with 2 cups of stock and be prepared to add more, rather than 3 and it coming out too watery. Comforting, rich—much better my second time when I added a cup and a half or so of frozen peas, and loooooots more pepper than I thought I needed!
Magda M
I cooked the orzo in 3 cups water +1 envelope Lipton onion soup mix instead of chicken broth, and let me tell you, it was DELICIOUS.
Ally
We followed Eric Kim's suggestion for adding a diced shallot and a splash of white wine to deglaze but otherwise followed the recipe. It was very good but only made enough for three people as a small to moderately-sized portion. Next time we will make it as a first rather than main course.
Rainey
This was as close to perfection as anything I've cooked in 50-some years. It was fast. It was easy. It was made from ingredients I keep on hand. And it was delicious and comforting. I used pancetta and Parm. I mashed a clove of roasted garlic into the chicken broth. I used lightly smoked salt to season. I also used eggs fresh from my chickens and they'd be proud of the gorgeous sunny yellow sauce they made.
Elise
Less chicken stock, less time cooking for more al dente pasta.
Katherine
Eric Kim - Thank you!! We love this and eat it far too often since the days are cold and sometimes dreary. The recipe is perfect - the only change is I use 8oz of orzo instead of 9 so I have half a box to make it again soon.
Gonz the Magnificent
I wasn't going to say anything because my criticisms are very personal, but you kind of opened the door yourself by insinuating that leftovers seem to be okay with this dish. I am OCD enough to whine about the 9 ounces of orzo. Couldn't you just have made the recipe for a full pound? I hate having partial boxes of anything sitting in my pantry for any amount of time and now I have to wait for a recipe that requires 7 ounces of pasta. (I told you it was a very personal kvetch!)
Cindy
This recipe is on repeat in our house. It's an easy, one-pot meal that everyone enjoys.
Jeanne
So so good! I added some whole cherry tomatoes at the end. Delicious
RH
Loved this version of carbonara. I added shredded zucchini for the last 2 minutes of cooking for a little vegetable presence. Served with a kale salad.
coco’neil
This was excellent! Followed the recipe exactly. Felt like it served 2 (would have been a stretch for 4). Looking forward to making again!
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