Bacon & Pea Orzotto

This meal is SUPER easy, it's made in one pot and most importantly everyone loves it. The genius behind this recipe is Nigella Lawson, her use of orzo pasta instead of rice, to produce a creamy, risotto-like dish, with  no stirring, is like I said, genius. The fact that it comes together really quickly, makes it perfect for week night meals. The sweetness of the peas next to the crunchy salty bacon are a match made in  heaven. The recipe as is, makes 4 small servings, so for my family of five, I double it. Well do you think you will try it ? I hope you do, it really is a keeper !

 2 Tbs. garlic-flavored oil (or add a peeled garlic clove to regular olive oil and cook until golden; discard garlic, use oil)
 6 ounces cubed pancetta (or diced, thick-cut bacon)
 1 1/4 cups frozen petits pois (baby peas)
 8oz orzo pasta
2 1/2 cups boiling water
 Salt, to taste
 1 Tb. soft butter
 2 Tbs. grated Parmesan ( I added 1/2 cup)
 Pepper, to taste

Warm the oil in a heavy pan that will take everything later; a Dutch oven or saucepan of 10 inches diameter should be plenty big enough. Add the pancetta and cook, stirring, until it becomes crisp and bronzed, then add the peas and stir for a minute or so until the frozen look leaves them.

Add the pasta and turn it about in the pancetta and peas, then pour in the boiling water. Add salt (cautiously, especially if this is for children — the pancetta is salty, as is the Parmesan later); then turn down the heat and let simmer for 10 minutes, though check on it a couple of times and give a stir or two, to stop it from sticking and to see if you need to add a little more water from the kettle.

When it’s ready, the pasta should be soft and starchy and the water absorbed. Beat the butter and Parmesan into the pan, check the seasoning, and serve.



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