25 minutes
Indulge in the comforting embrace of a classic Italian dish with a twist. This one-pot orzo Cacio e Pepe simplifies the traditional pasta into an easy, creamy, and cheesy meal, perfect for a cozy dinner for two.
Dried Orzo
cups
cups
tablespoons
teaspoons
Parmesan Cheese, Microplaned
cups
Pecorino Romano Cheese, Microplaned
cups
1. Prep
Measure out and microplane the Parmesan and Pecorino Romano cheeses. Set aside. Coarsely grind the black pepper.
2. Toast Spices
In a medium-sized pan over medium heat, add the olive oil. Once the oil is shimmering, add the coarsely ground black pepper and toast for about 1 minute until fragrant. This step infuses the oil with a spicy kick that's essential to the dish.
3. Cook Orzo
Pour the orzo into the pan and stir to coat the grains with the pepper-infused oil. Toast the orzo for about 2 minutes, until slightly nutty in aroma, which will add depth to the flavor. Add the chicken stock to the pan and bring to a gentle simmer. Cook, stirring occasionally, for about 10 minutes, or until the orzo is tender and the liquid has mostly absorbed, creating a creamy consistency. This ratio creates the perfect texture for your Cacio e Pepe.
4. Finishing Ingredients
Remove the pan from heat, make sure you have just a bit of extra liquid to help melt the cheese. Gradually sprinkle in the microplaned Parmesan and Pecorino Romano cheeses, stirring continuously until the cheeses are fully melted and the sauce is creamy. Avoid boiling as it could cause the cheese to become grainy. Taste for seasoning and adjust if necessary, though the cheese should provide ample saltiness. Divide the orzo Cacio e Pepe between two plates, garnish with a little more pepper if desired, and serve immediately to savor the creamy, cheesy goodness.
Use the best quality Pecorino Romano cheese you can find — it should be freshly grated for optimal melting and flavor. Freshly cracked black pepper is essential for its vibrant aroma and spice.
Toast the cracked black pepper in the dry pan to release its essential oils and enhance the flavor of the dish, but be careful not to burn it.
Remove the pot from the heat when adding Pecorino Romano, stirring constantly to ensure it melts evenly into the orzo without clumping.
Toast the orzo lightly in olive oil before adding any liquid. This adds a nutty flavor and helps the pasta to cook evenly, ensuring each grain is coated and lightly golden.
If the sauce is too thick, add more hot water. If it's too thin, let the orzo simmer a little longer. Aim for a creamy texture that envelopes the orzo without being soupy or dry.
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