Cacio e Pepe Orzo Pasta
I LOVE this Cacio e Pepe Orzo recipe, it is just so delicious, decadent, and easy.
Servings: 4
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ yellow onion diced
- 2 large garlic cloves minced
- 2 cups dry orzo
- ¼ cup white wine
- 4 cups vegetable broth
- ½ cup parmesan cheese
- salt & pepper to taste
- serve with lemon juice (optional) + freshly cracked pepper
Instructions
- Begin by heating olive oil in a pot. Add in and sweat out your onions and garlic until translucent, about 15 minutes, stirring occasionally on medium-low heat. You don't want to caramelize them, just to soften.
- Next, add in your orzo and white wine. Toast your orzo (on low heat, don't burn the orzo), and reduce the white wine until the liquid has absorbed - about 10-15 minutes.
- Add in your broth and cook your orzo throughout. Once all the liquid has absorbed, top with parmesan in segments, salt and pepper. Adjust with additional water or broth in tablespoons if you need to cook your orzo more depending on what brand you're using!
- Stir until mixed throughout, glossy and melty. If you need, adjust by adding more water as needed if it gets too dried out and stir well. Top with lemon juice (optional) and pepper!
Nutrition
Calories: 100kcal | Carbohydrates: 5g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 1142mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 598IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 0.2mg