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    One-Pot Orzo Cacio e Pepe

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    Pixicook editorial team

    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.

    Ingredients for One-Pot Orzo Cacio e Pepe

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    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Dried Orzo

    cups

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Coarsely Ground Black Pepper

    teaspoons

    Substitute chevron-down

    Parmesan Cheese, Microplaned

    cups

    Substitute chevron-down

    Pecorino Romano Cheese, Microplaned

    cups

    Substitute chevron-down

    How to Make One-Pot Orzo Cacio e Pepe

    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.

    Pitfalls and tips

    Quality of Ingredients

    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.

    Toasting the Pepper

    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.

    Cheese Incorporation

    Remove the pot from the heat when adding Pecorino Romano, stirring constantly to ensure it melts evenly into the orzo without clumping.

    Cooking the Orzo

    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.

    Balancing the Sauce

    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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