Try our easy orzo carbonara – it’s delicious! Here by popular request is the recipe for bacon-flavored veggies from our Hearts of Iron IV video!
- 1/2 lb Bacon (or pancetta if you’re feeling fancy) – the more fat on it the better
- Canola or olive oil (enough to coat pasta)
- 1 Diced onion
- 1 lb Orzo pasta (rice may be substituted)
- 3 tsp White wine vinegar
- 1 Tbsp Garlic powder
- 1tsp Dried parsley and thyme
- Pepper and salt to taste
- 4 cups Chicken broth
- 1/2 C Parmesan cheese (or more if you like)
- 1/2 C Greek yogurt (optional)
- 1/2 Head of riced cauliflower
- 10-16 oz Frozen peas
- Cook the bacon in a large frying pan crisp and the fat is rendered out.
- Add the diced onion and cook until clear.
- Add the orzo to the bacon and onions. Stir until coated in the bacon oil. Add cooking oil if needed to coat all of the pasta.
- Add the spices and vinegar and cook over medium heat until darkened. The darker the pasta the more smokey the flavor will be. Stir regularly so the orzo doesn’t scorch.
- While the orzo/bacon mix cooks, put the broth on to boil in a large soup pan.
- Once the orzo is looking crispy and the broth is boiling dump the entire orzo/bacon mixture into the boiling broth. Add the parmesan cheese and yoghurt. Let it boil over medium heat until the orzo is fully cooked.
- Pour the riced cauliflower in at the last moment of cooking so that it cooks just a little. You want it to still be crunchy. I suggest draining any remaining broth once the pasta is al dente – it will keep better as leftovers if it’s not mushy.
- With the Pasta still hot, pour in the peas and stir them in. They will thaw and cool the pasta down enough to serve right away.
Store leftovers for up to a week in the fridge.