Creamy Lemon Orzo Carbonara
Orzo carbonara: craft this creamy, zesty lemon butter pasta with crispy bacon in under 30 minutes. A perfect weeknight meal for the whole family.
Ingredients
- 6 slices bacon, chopped
- 2 tablespoons salted butter, at room temperature
- 1 lemon, zested and juiced
- 2 tablespoons fresh thyme leaves
- 2 cloves garlic, chopped
- 1 pound dry orzo pasta
- salt and black pepper
- 3 large eggs, at room temperature
- 1 cup freshly grated parmesan cheese
Instructions
- Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. If desired, remove some of the bacon fat.
- To the skillet, add the butter, lemon zest, thyme, and chopped garlic. Cook until fragrant, about 1 minute. Add the orzo and toast for 2 minutes. Add 3 cups water and season with salt and pepper. Cook for 5 minutes, until the orzo is al dente and most of the liquid has evaporated.
- Whisk together the eggs and parmesan in a bowl until well combined.
- Remove the orzo from the heat. Immediately add the egg/cheese mixture, tossing quickly and continuously (to ensure the eggs do not scramble) until the eggs thicken and create a creamy sauce. Season with additional salt and pepper to taste.
- Serve the carbonara with grated parmesan and the cooked bacon. Enjoy immediately!
Notes
- For the creamiest orzo carbonara, ensure your skillet is off the heat when you add the egg and cheese mixture. This prevents the eggs from scrambling and ensures a silky smooth sauce. - Cook your bacon until genuinely crisp, as its texture provides a wonderful contrast to the tender orzo. - If the sauce seems too thick, add a splash of the pasta water you cooked the orzo in—its starchiness helps emulsify the sauce beautifully.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.