Orzotto Carbonara With Pancetta & Mushrooms

I am always looking for new quick and easy recipes to whip up at busy times and this ‘Orzotto’ does exactly that. I use Orzo and cook in a similar way to risotto, using just one pan and ending up with a really delicious, creamy pasta dish with the same comforting forkability as a risotto! Also, the seasoning is crucial on this dish (especially black pepper) and my new Cole & Mason | Derwent Salt & Pepper Mills 190mm – Cole & Mason UK (coleandmason.com) were perfect. I also topped the Orzotto with some fresh parsley and basil from my  Cole & Mason | Burwell Self-Watering Potted Herb Keepers – Cole & Mason UK (coleandmason.com). I would highly recommend you give this recipe a go – it is a lovely comforting dish to curl up on the sofa with on a cold winter’s night.




Cooking/prep time:

Prep – 5 minutes   Cooking Time – 15 minutes


Recipe feeds 2


 ·         Smoked pancetta (1 small packet or 4 slices) or Guanciale

·         8 chestnut mushrooms

·         3 cloves of garlic

·         180g Orzo

·         Chicken or ham stock (1 cube dissolved in 500ml boiling water)

·         One egg yolk

·         50g Parmesan

·         Flat leaf parsley/basil



1.    Chop the pancetta, mushrooms and garlic into small pieces

2.    In a large frying or saute pan heat a tsp of olive oil. Add the pancetta and cook until crispy. Remove from pan and set aside.

3.    In the same pan, use the residual pancetta fat to cook the mushrooms until soft. Now add the garlic and cook for a further minute. Remove from pan and set aside.

4.    Return the pancetta to the pan and add the Orzo, stirring all the time for around 30 seconds.

5.    In a jug add the stock cube and boiling water. Whisk to combine. Add half to the Orzo mixture and allow to bubble gently.

6.    Once the Orzo begins to absorb the water, add a little more at a time until the Orzo is nearly cooked and consistency not too sloppy. 

7.    Add the mushrooms and garlic back into the Orzotto. Then grate in the Parmesan cheese and mix. The Orzotto should now be quite creamy in texture. Remove from the heat and add the parsley and egg yolk – mixing quickly and allowing the egg to cook very gently in the residual heat.

8.    Serve in pasta bowls with more Parmesan and fresh herbs.


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