- 1 1/2 cups orzo (10 oz)
- 3 tablespoons olive oil
- 1 tablespoon finely chopped fresh jalapeño chile or 1/2 teaspoon finely chopped fresh serrano chile, including seeds
- 10 scallions, white and pale green parts separated from greens and all thinly sliced diagonally
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 oz Parmigiano-Reggiano, coarsely grated using 1/4-inch holes of a box grater (2/3 cup)
- Cook orzo in a 4-quart heavy pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a sieve.
- Wipe pot dry and add oil, then heat over moderate heat until hot but not smoking. Add chile and cook, stirring, until softened, 1 to 2 minutes. Add white and pale green parts of scallions and cook, stirring, until softened, about 2 minutes, then add scallion greens and cook, stirring, until softened, about 1 minute. Add orzo, reserved water, salt, and pepper, stirring to combine. Remove pot from heat and stir in cheese.