Equipment
Ingredients
Base and Aromatics
- 150 g thick-cut bacon, diced
- 300 g sweet corn kernels, fresh or thawed from frozen
- 3 garlic, minced
- 15 g calabrian chile paste
Pasta and Liquids
- 250 g orzo pasta, dry
- 700 ml chicken broth, low-sodium preferred, hot
Finishing
- 60 ml heavy cream, room temperature
- 30 g parmesan cheese, freshly grated
- 15 g fresh basil leaves, roughly torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 507 kcal
- Protein
- 19 g
- Carbohydrates
- 65 g
- Fat
- 21 g
- Fiber
- 5 g
- Sugar
- 7 g
- Sodium
- 1305 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 10 g
- Cholesterol
- 45 mg
- Potassium
- 1119 mg
- Calcium
- 468 mg
- Iron
- 6.9 mg
- Magnesium
- 175 mg
- Phosphorus
- 616 mg
- Zinc
- 2.1 mg
- Vitamin A
- 97 mcg
- Vitamin C
- 14 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 3.1 mg
- Vitamin K
- 17 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 2.67 mg
- Riboflavin
- 1.20 mg
- Niacin
- 15.6 mg
- Folate
- 256 mcg
- Water
- 106 g
Sources: USDA FoodData Central
Method
Place the Dutch oven over medium heat. Add the diced bacon and cook until the fat has rendered and the bacon is crispy, about 7 minutes.
Add the corn kernels, minced garlic, and Calabrian chile paste to the pot with the bacon and its rendered fat. Sauté until the garlic is fragrant and the corn begins to soften, about 2 minutes.
Stir in the dry orzo, coating it thoroughly in the bacon fat and chile mixture. Toast the pasta in the pan for 1 minute.
Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered, stirring frequently, until the orzo is al dente and most of the liquid is absorbed, about 10 minutes.
Remove the pot from the heat. Stir in the heavy cream and grated parmesan cheese. Mix vigorously until a rich, emulsified sauce forms.
Fold in the torn fresh basil leaves. Taste and adjust seasoning with a crack of black pepper, bearing in mind the bacon and parmesan are naturally salty.
Chef's Notes
- Using fresh corn on the cob? Save the stripped cobs and simmer them in the chicken broth for 20 minutes before starting. This infuses the broth with an intense, sweet corn flavor that elevates the final dish.
- The starch released from the orzo cooking in a minimal amount of liquid is the secret to this recipe. It acts much like a traditional risotto, creating a velvety mouthfeel with very little actual dairy.
- Calabrian chile paste varies dramatically in heat depending on the brand. Start with the suggested amount, and stir in an extra half teaspoon at the end if you prefer a sharper kick.
- If you are rendering very lean bacon, you may need to add a teaspoon of olive oil to the pot in the first step to ensure there is enough fat to adequately toast the orzo.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce will thicken significantly upon chilling.
Reheating: Reheat gently on the stovetop over low heat, stirring in a splash of chicken broth or water to restore the creamy texture.
Troubleshooting
Orzo is sticking to the bottom of the pot and scorching
Cause: Heat was too high or the mixture was not stirred frequently enough during the simmer
Fix: Immediately lower the heat. Do not scrape the burnt layer. Transfer the unburnt top portion to a new pot, add a splash of broth, and continue cooking.
Prevention: Stir the orzo every 2 minutes, ensuring the wooden spoon scrapes the very bottom of the pot
The finished dish is too dry or sticky
Cause: Too much liquid evaporated during cooking or the heat was too high
Fix: Stir in an extra 50 to 100ml of hot chicken broth or water before adding the cream and cheese to loosen the sauce.
Prevention: Maintain a gentle simmer rather than a rapid boil
Cultural Context
This dish bridges traditional Italian pasta techniques with beloved American summer ingredients. By preparing the orzo using the pasta risottata method where the dry pasta cooks directly in its eventual sauce, the dish maximizes starch retention for a naturally creamy, luxurious finish without relying heavily on heavy cream.
