Orzo Carbonara Recipe
- 6 ounces bacon, cut into 1/2-inch pieces
- 2 tablespoons (1/4 stick) butter
- 1 pound orzo (rice-shaped pasta)
- 5 cups (about) canned low-salt chicken broth
- 1/2 cup whipping cream
- 1 cup grated Parmesan cheese
- 1 teaspoon chopped fresh thyme
- Cook bacon in heavy large saucepan over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel and drain. Pour off all but 1 tablespoon drippings from pan. Add butter and cook until butter begins to brown, about 2 minutes; mix in orzo. Add 4 1/2 cups broth; simmer uncovered until orzo is just tender but still firm to bite and broth is absorbed, stirring often, about 8 minutes. Add cream; bring to simmer. Mix in cheese and thyme, then bacon. Season with salt and pepper. Thin with additional broth, if desired.
