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Cooking pancetta for creamy orzo pasta with pancetta for an Italian-style steakhouse filet migno dinner
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Creamy Orzo Pasta with Pancetta

Course: Side Dish
Cuisine: Italian
Keyword: Creamy Orzo Pasta
Servings: 4 servings
Author: Chef David Rose


  • 12 oz. orzo pasta cooked al dente, reserve ½ cup pasta water
  • ½ c. spinach finely sliced (chiffonade)
  • 6 oz. diced pancetta
  • 1 whole small shallot diced
  • 2 cloves garlic minced
  • ½ c. chicken stock
  • ¼ c. white wine
  • 2 T. olive oil
  • 1.5 c. heavy cream
  • ¾ c. freshly grated Parmesan cheese
  • 2 T. Italian parsley chopped
  • Salt and pepper
  • ¼ tsp. crushed red pepper


  • Add olive oil to medium sized cast iron pan, turn to medium heat and cook pancetta until fat is rendered out and crisped; about 10 to 12 minutes.
  • Remove pancetta from pan, and sauté shallots and garlic until slightly caramelized; about 15 seconds, then add pinch crushed red pepper, and sauté spinach until wilted; about 30 seconds.
  • Add chicken stock and white wine, bring to a boil, then simmer until reduced by a third.
  • Add heavy cream and bring to a boil, then radium to medium high heat, and reduce for 2 minutes.
  • Add cooked orzo, pancetta and simmer until slightly thickened. Add parmesan and season to taste with salt and pepper; fold in chopped parsley. ** Optional add a little bit of pasta water at a time to thicken sauce.