serves
3-4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
3-4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1¼ cups (250 g) orzo
- Kosher salt
- 1-2 tsp freshly ground black pepper
- 1 cup finely grated Pecorino
- ½ cup finely grated Parmigiano-Reggiano (Parmesan)
Instructions
- Bring 4 cups of water to a boil over high heat and season with a ½ teaspoon of salt. Stir in the orzo and cook for 6 to 8 minutes or just until al dente. Strain, reserving 1 cup cooking liquid.
- Meanwhile, place a skillet over medium heat. Toast 1 teaspoon of pepper until it smells spicy and fragrant, about 1 to 2 minutes. Turn the heat down to medium-low and add the orzo into the pan with the pepper. Add ½ cup of the remaining cooking liquid to the pan along with the Pecorino and Parmigiano and stir and toss vigorously until a creamy sauce forms, adding more pasta cooking liquid if needed.
- Season to taste with salt and extra pepper, if needed and serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
