I whipped up a creamy Bacon Orzo that pairs tender orzo with a rich white sauce, crisp bacon, and plenty of Parmesan, and I’m excited to share the recipe.
I never thought a tiny pasta could steal the show but this creamy orzo blew my mind. Crisp bacon folds into a silky Parmesan studded white sauce and somehow the whole thing feels both fancy and a little reckless.
I kept tasting while I was writing this and yeah I should probably stop but I wont. It’s the kind of dish that makes me rethink what pasta even means, like a mash up between Orzo Alfredo and the kind of late night Bacon Orzo Recipes I always save but never actually try.
Trust me you’ll be curious before you’re done.
Ingredients
- Orzo gives carbs and some fiber, makes the dish pillowy and pasta like.
- Bacon adds smoky protein and lots of fat, salty crunch, not exactly health food.
- Heavy cream creates a silky sauce, it’s high calorie and saturated fat.
- Parmesan brings umami and salty tang plus calcium and protein in small amounts.
- And onion adds sweetness when cooked, fiber and modest vitamins, helps round flavors.
- Garlic gives a punch, tiny calories but loads of flavor and antioxidants.
- Lemon juice brightens and cuts the richness with acid, adds vitamin C.
Ingredient Quantities
- 1 1/2 cups dry orzo
- 6 slices thick cut bacon, chopped
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 cups low sodium chicken broth, warmed
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon red pepper flakes, optional
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley for garnish
How to Make this
1. Chop the bacon and cook it in a large skillet over medium heat until crisp, about 8 to 10 minutes; transfer bacon to a paper towel lined plate but leave about 1 to 2 tablespoons of the bacon fat in the pan for flavor.
2. Add the tablespoon of olive oil and 2 tablespoons butter to the pan with the bacon fat, melt over medium heat, then add the finely chopped onion and sauté until translucent, about 4 to 5 minutes.
3. Add the minced garlic and cook just until fragrant, 30 to 45 seconds, don’t let it burn.
4. Stir in the 1 1/2 cups dry orzo and let it toast in the fat for 1 to 2 minutes so the edges get a little translucent, this adds a nice nutty flavor.
5. Pour in the warmed 3 cups low sodium chicken broth a ladle at a time, stirring often and letting the orzo absorb most of the liquid before adding more; this risotto style method takes about 10 to 12 minutes and keeps the texture creamy.
6. When the orzo is just about tender, stir in 1 cup heavy cream and 1 cup freshly grated Parmesan; keep the heat low and stir until the cheese melts and the sauce thickens.
7. Add the crispy bacon back to the pan, then stir in 1 tablespoon fresh lemon juice and the 1/4 teaspoon red pepper flakes if using; taste and season with salt and freshly ground black pepper, remembering Parmesan is salty so go easy on the salt.
8. Remove from heat and let the pasta sit for a minute or two to thicken up, it will get creamier as it rests.
9. Serve topped with 2 tablespoons chopped fresh parsley and extra grated Parmesan if you want, enjoy warm.
Equipment Needed
1. Large skillet 10 to 12 inch, for cooking the bacon and the orzo
2. Sharp chef’s knife for chopping bacon, onion and parsley
3. Cutting board
4. Wooden spoon or heatproof spatula for stirring the orzo risotto style
5. Measuring cups and measuring spoons
6. Ladle to add the warm broth a bit at a time
7. Small saucepan or microwave safe container to warm the chicken broth
8. Box grater for freshly grating the Parmesan
9. Plate lined with paper towels to drain the cooked bacon
FAQ
Creamy Orzo Bacon Pasta Recipe Substitutions and Variations
- Bacon: Pancetta or guanciale for the closest porky flavor, turkey bacon if you want less fat, or smoked tempeh/coconut bacon for a vegetarian swap.
- Heavy cream: Half and half plus 1 tbsp melted butter per cup to mimic richness, whole milk whisked with 1 tbsp flour and simmered to thicken, or full fat coconut milk for a dairy free option (will add a slight coconut note).
- Parmesan cheese: Pecorino Romano or Asiago for a similar salty, nutty punch, or 3 tbsp nutritional yeast if you need a vegan “cheesy” boost — watch the salt, Pecorino is saltier.
- Chicken broth: Vegetable broth for vegetarian, low sodium beef broth for deeper umami, or plain water with 1 tsp bouillon paste or 1/4 cup white wine plus water for extra flavor and brightness.
Pro Tips
1) Cook the bacon low and slow so you get even crispness, dont blast it on high. Pull most of it out when it’s done so it stays crunchy, but leave a couple tablespoons of fat for flavor. If you want less mess, bake the bacon on a sheet pan, it cooks more evenly.
2) Always warm the broth first and add it ladle by ladle while stirring, that makes the orzo super creamy. Stop adding liquid when the orzo is just shy of done, then fold in the cream and cheese on very low heat so it doesnt seize up or get grainy.
3) Go easy on salt, parmesan and bacon already bring a lot, taste before you add more. A little lemon at the end lifts the whole dish, add it slowly so you dont overpower the creaminess.
4) Let it rest off the heat for a minute or two so the sauce sets, it actually gets creamier as it cools a touch. If you need to reheat leftovers, warm gently with a splash of broth or milk and stir in a small knob of butter to bring back the shine.
Creamy Orzo Bacon Pasta Recipe
I whipped up a creamy Bacon Orzo that pairs tender orzo with a rich white sauce, crisp bacon, and plenty of Parmesan, and I’m excited to share the recipe.
4
servings
863
kcal
Equipment: 1. Large skillet 10 to 12 inch, for cooking the bacon and the orzo
2. Sharp chef’s knife for chopping bacon, onion and parsley
3. Cutting board
4. Wooden spoon or heatproof spatula for stirring the orzo risotto style
5. Measuring cups and measuring spoons
6. Ladle to add the warm broth a bit at a time
7. Small saucepan or microwave safe container to warm the chicken broth
8. Box grater for freshly grating the Parmesan
9. Plate lined with paper towels to drain the cooked bacon
Ingredients
-
1 1/2 cups dry orzo
-
6 slices thick cut bacon, chopped
-
1 tablespoon olive oil
-
2 tablespoons unsalted butter
-
1 small yellow onion, finely chopped
-
3 cloves garlic, minced
-
3 cups low sodium chicken broth, warmed
-
1 cup heavy cream
-
1 cup freshly grated Parmesan cheese
-
1 tablespoon fresh lemon juice
-
1/4 teaspoon red pepper flakes, optional
-
Salt and freshly ground black pepper, to taste
-
2 tablespoons chopped fresh parsley for garnish
Directions
- Chop the bacon and cook it in a large skillet over medium heat until crisp, about 8 to 10 minutes; transfer bacon to a paper towel lined plate but leave about 1 to 2 tablespoons of the bacon fat in the pan for flavor.
- Add the tablespoon of olive oil and 2 tablespoons butter to the pan with the bacon fat, melt over medium heat, then add the finely chopped onion and sauté until translucent, about 4 to 5 minutes.
- Add the minced garlic and cook just until fragrant, 30 to 45 seconds, don’t let it burn.
- Stir in the 1 1/2 cups dry orzo and let it toast in the fat for 1 to 2 minutes so the edges get a little translucent, this adds a nice nutty flavor.
- Pour in the warmed 3 cups low sodium chicken broth a ladle at a time, stirring often and letting the orzo absorb most of the liquid before adding more; this risotto style method takes about 10 to 12 minutes and keeps the texture creamy.
- When the orzo is just about tender, stir in 1 cup heavy cream and 1 cup freshly grated Parmesan; keep the heat low and stir until the cheese melts and the sauce thickens.
- Add the crispy bacon back to the pan, then stir in 1 tablespoon fresh lemon juice and the 1/4 teaspoon red pepper flakes if using; taste and season with salt and freshly ground black pepper, remembering Parmesan is salty so go easy on the salt.
- Remove from heat and let the pasta sit for a minute or two to thicken up, it will get creamier as it rests.
- Serve topped with 2 tablespoons chopped fresh parsley and extra grated Parmesan if you want, enjoy warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 406g
- Total number of serves: 4
- Calories: 863kcal
- Fat: 52g
- Saturated Fat: 26.2g
- Trans Fat: 0.3g
- Polyunsaturated: 4.5g
- Monounsaturated: 17.5g
- Cholesterol: 126mg
- Sodium: 955mg
- Potassium: 460mg
- Carbohydrates: 59g
- Fiber: 2.9g
- Sugar: 2.5g
- Protein: 24g
- Vitamin A: 2200IU
- Vitamin C: 4mg
- Calcium: 305mg
- Iron: 2.6mg
