Made with bacon, cream and Parmesan cheese, this resembles the spaghetti dish of the same name.
Recipe information
Yield
Makes 8 servings
Ingredients
6 ounces bacon, cut into 1/2-inch pieces
2 tablespoons (1/4 stick) butter
1 pound orzo (rice-shaped pasta)
5 cups (about) canned low-salt chicken broth
1/2 cup whipping cream
1 cup grated Parmesan cheese
1 teaspoon chopped fresh thyme
Preparation
Cook bacon in heavy large saucepan over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel and drain. Pour off all but 1 tablespoon drippings from pan. Add butter and cook until butter begins to brown, about 2 minutes; mix in orzo. Add 4 1/2 cups broth; simmer uncovered until orzo is just tender but still firm to bite and broth is absorbed, stirring often, about 8 minutes. Add cream; bring to simmer. Mix in cheese and thyme, then bacon. Season with salt and pepper. Thin with additional broth, if desired.
