Orzotto Alla Carbonara Recipe (2024)

This was very good! It was also very easy. Three cups of broth was the right amount and the orzo came out perfectly al dente. No added salt since I didn’t use low-sodium broth. Three strips of thick bacon, and parmesan instead of the pecorino. Lots of pepper. Will definitely make it again.

I liked this article even more than the recipe. Barley, shallots, celery, celery seed, white wine, got me thinking about olives, torn spinach, sliced mushrooms, chopped arugula — all because of that creamy carbonara taste and feel. Could skip the meat and use a little oil. I like NYT recipes, but I also really enjoy it when a food writer explores a recipe with their readers.

For those living in the Midwest, away from a major metro-area, and wanting to use guanciale you can get it mail-ordered from Indianapolis based Smoking Goose, and man is it good (try their nduja too)

This was quick, yummy, and satisfying on a cool fall evening. I would say it's for 2 people. We are not huge eaters and we finished this...no problem! I sub'd bacon and parmesan because it's what I had on hand. Be careful and don't add salt til after you've tasted. The salty cheese is really enough.

Should the bacon be crispy or crisp?

Very rich, we added lots of pepper for some zip. Flavors are spot on, thanks Eric!

I suppose you could try impossible or beyond sausage, but you might also have luck with smoked paprika for a little flavor enhancement? Or if you prefer to add an extra ingredient, which not kale or another hardy green. The carbonara police are already angry, might as well send them over the top.

We don't cured meats. For years I've been getting a similar effect by using butter and sun dried tomatoes chopped fine (to vaganize I add in some of their oil, too). Melt some miso in some of the hot liquid and add during the cooking, to replace the umami flavor from the bacon.

I think this would also be good with pearl couscous, which I much prefer to orzo.

Salk the orzo is cooked together and the 1/4 cup is removed to temper the eggs.

This was wonderful. Simple. Quick. DELICIOUS. Used pancetta (I had some in the freezer: SCORE!) and this came together in a snap. We loved it and this one will be in regular rotation in this house. Big love to Eric Kim for being the undisputed KING of comfort foods.

I have made this recipe twice, once as written and once with swaps. The recipe turned out wonderfully both times, comforting and delicious. The second time I added a bit more broth to keep it soupier and sautéed a shallot and mushrooms to add. I will be making this again!

Start with 2 cups of stock and be prepared to add more, rather than 3 and it coming out too watery. Comforting, rich—much better my second time when I added a cup and a half or so of frozen peas, and loooooots more pepper than I thought I needed!

easy to make! i had some carrot that i needed to use so I diced that and added it with onion to to guanciale before the orzo. Came out great!

Start with 2 cups of stock and be prepared to add more, rather than 3 and it coming out too watery. Comforting, rich—much better my second time when I added a cup and a half or so of frozen peas, and loooooots more pepper than I thought I needed!

I cooked the orzo in 3 cups water +1 envelope Lipton onion soup mix instead of chicken broth, and let me tell you, it was DELICIOUS.

We followed Eric Kim's suggestion for adding a diced shallot and a splash of white wine to deglaze but otherwise followed the recipe. It was very good but only made enough for three people as a small to moderately-sized portion. Next time we will make it as a first rather than main course.

This was as close to perfection as anything I've cooked in 50-some years. It was fast. It was easy. It was made from ingredients I keep on hand. And it was delicious and comforting.I used pancetta and Parm. I mashed a clove of roasted garlic into the chicken broth. I used lightly smoked salt to season. I also used eggs fresh from my chickens and they'd be proud of the gorgeous sunny yellow sauce they made.

Less chicken stock, less time cooking for more al dente pasta.

Eric Kim - Thank you!! We love this and eat it far too often since the days are cold and sometimes dreary. The recipe is perfect - the only change is I use 8oz of orzo instead of 9 so I have half a box to make it again soon.

I wasn't going to say anything because my criticisms are very personal, but you kind of opened the door yourself by insinuating that leftovers seem to be okay with this dish.I am OCD enough to whine about the 9 ounces of orzo. Couldn't you just have made the recipe for a full pound? I hate having partial boxes of anything sitting in my pantry for any amount of time and now I have to wait for a recipe that requires 7 ounces of pasta. (I told you it was a very personal kvetch!)

This recipe is on repeat in our house. It's an easy, one-pot meal that everyone enjoys.

So so good! I added some whole cherry tomatoes at the end. Delicious

Loved this version of carbonara. I added shredded zucchini for the last 2 minutes of cooking for a little vegetable presence. Served with a kale salad.

This was excellent! Followed the recipe exactly. Felt like it served 2 (would have been a stretch for 4). Looking forward to making again!

I have made this recipe twice, once as written and once with swaps. The recipe turned out wonderfully both times, comforting and delicious. The second time I added a bit more broth to keep it soupier and sautéed a shallot and mushrooms to add. I will be making this again!

Pretty good, but not outstanding. Definitely could use some added shallot. Easy and quick to make, but probably won't make again.

Super easy, really delicious and it came together quickly. I use pre-cubed pancetta from Trader Joe's, which comes in a 4-ounce package, so there was no chopping involved which sped things up even more. Definitely a great weeknight dinner option!