Description
When it comes to comfort food, few dishes can match the creamy, indulgent flavors of Orzo crémeux à la carbonara. This recipe, a creation by Laurent Godbout, is a luxurious twist on traditional carbonara. While most carbonara recipes feature eggs and cheese, this version is enhanced by the richness of 35% cream, providing an incredibly silky texture. If you’re craving a satisfying and hearty meal after a long day, this dish promises to hit all the right notes. Ready to dive into this French-inspired creamy pasta? Let’s get started!
Ingredients
- 300 grams of orzo – Cooked al dente to maintain a firm bite.
- 4 slices of bacon (approx. 90 grams of lardons) – Cut into bite-sized pieces.
- 1/2 white onion, finely minced.
- 1 garlic clove, crushed.
- 1/4 cup of dry white wine – Adds acidity and depth to the sauce.
- 1/2 cup of 35% cream – The star of the dish, bringing richness and silkiness.
- 1/4 cup of grated parmesan cheese – The key to a savory, umami-packed finish.
- 1 small green onion, finely sliced.
- A handful of Italian flat-leaf parsley, chopped.
- Freshly ground black pepper, to taste.
- 3 or 4 eggs, poached for 1.5 minutes for an extra layer of richness.
Instructions
Step 1: Cook the Orzo
Bring a large pot of salted water to a boil. Cook the orzo according to package instructions, reducing the cook time by one minute to ensure it remains al dente. Drain, lightly oil to prevent sticking, and set aside.
Step 2: Prepare the Bacon and Aromatics
In a large skillet, cook the bacon over medium-high heat until almost crispy. Drain excess fat, leaving just enough to sauté the aromatics. Add the minced onion and garlic, cooking for about one minute until fragrant.
Step 3: Deglaze with White Wine
Pour the white wine into the pan to deglaze, scraping up any flavorful bits stuck to the bottom. Let it simmer until reduced by two-thirds, concentrating the flavor.
Step 4: Create the Creamy Sauce
Add the 35% cream to the pan and bring it to a gentle boil. Stir occasionally to combine the flavors, then add the cooked orzo to the sauce. Mix thoroughly until the orzo is fully coated.
Step 5: Add Parmesan and Herbs
Incorporate the grated parmesan, parsley, and half of the green onions into the mixture. Season with freshly ground black pepper to taste. Stir everything together for a smooth, creamy texture.
Step 6: Poach the Eggs
In a separate pot, poach the eggs for about 1.5 minutes, ensuring the yolk remains runny.
Step 7: Serve and Garnish
Plate the orzo and top each portion with a poached egg. Garnish with the remaining green onions, parsley, and more freshly cracked black pepper.
Notes
- Keep an Eye on the Orzo: Slightly undercook the orzo during boiling, as it will continue to cook in the creamy sauce.
- Use High-Quality Parmesan: Grate your own parmesan for the best flavor. Pre-grated varieties may contain additives that affect melting.
- Don’t Skip the Poached Egg: The poached egg adds an extra creamy element when broken over the pasta, making it irresistible.
- Add Extra Veggies: For a more balanced meal, feel free to add sautéed spinach, peas, or mushrooms.