By Ali Slagle
Published March 5, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- 4(267)
- Notes
- Read community notes
Emulsifying creamy carbonara sauce can feel trickier than treading a tightrope, but this skillet pasta recipe fulfills those cravings with ease, and all in one pan. Start by searing some sliced bacon until crisp, toasting orzo in the rendered bacon fat, then simmering with stock until pasta is al dente. Next, you’ll stir in a few handfuls of Parmesan, then crack eggs right into the nearly cooked pasta. The whites will cook until creamy, but the yolks should remain runny, so that as you eat, the yolk mingles with the pasta for silky spoonfuls.
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Ingredients
Yield:4 servings
- 4slices bacon, thinly sliced
- 1cup orzo
- Salt and pepper
- 2¾cups chicken stock or water, plus more as necessary
- ⅔cup grated Parmesan, plus more for serving
- 4large eggs
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
442 calories; 24 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 27 grams protein; 819 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Step
1
In a large Dutch oven or skillet (preferably nonstick) with a cover, heat the bacon over medium. Stir occasionally until golden and crisp, 5 to 8 minutes. Turn off the heat and transfer the bacon to a plate. Pour off all but about 2 tablespoons of the bacon fat.
Step
2
Add the orzo and a few generous grindings of pepper to the pot. Return to medium heat and cook, stirring occasionally, until the orzo is golden, 3 to 5 minutes. Add the chicken stock and scrape up any browned bits from the pot. (If you’re using water, add a pinch of salt.) Simmer, stirring often, until the orzo is al dente, 7 to 9 minutes.
Step
3
Add the Parmesan in big handfuls and stir until melted. Taste and add salt and pepper as needed. At this point, you want the pasta loose like a stew; if it’s dry, stir in ¼ cup stock or water.
Step
4
Crack the eggs into the pasta, spacing them apart so they don’t touch, then cover and cook until the whites are just set and the yolks are still runny, 3 to 5 minutes.
Step
5
Top the pasta with the bacon and more Parmesan and pepper, then spoon into bowls. As you eat, break up the egg yolk and stir it into the pasta until creamy.
Ratings
4
out of 5
267
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Cooking Notes
Debjeb
My parents had to save money in the 1950’s so occasionally our dinner was “spaghetti and eggs”, no bacon! LEFTOVER spaghetti was browned in the frying pan with a small amount of butter. The eggs were slightly beaten and added to the mixture. When cooked, it was served for dinner with ketchup on the side. Over the years, I have indulged in this delicious meal with fond memories of our little apartment in Queens, and seen similar “gourmet” copycat recipes for lavish brunches. Ha!
Rosa
I'm vegetarian so I subbed the bacon for butter and an onion and it was still SO GOOD! Such a good weeknight pantry dinner.
David S
I smiled to myself when I read the line about how difficult carbonara sauce is to make - I've used Ruth Reichl's recipe for 10+ years and never had a problem, but I have to admit I love the idea of this recipe limiting it to one pot and using orzo. I would favor adding some garlic (as Reichl does) and cooking for a min or 2 before adding broth. Can't wait to try!
Debra
Step 4 I turned off the stove then back on after eggs added. (I used 6 eggs … no problem!) Wow what a great recipe! Thx Ali!
Melissa
Loved this! I scaled it down for one person without any trouble (used an 8-inch skillet), added red pepper instead of black pepper toward the end, and had it for breakfast because I couldn't wait for dinner or lunch.
Sharon
Ruth: vegans don't use butter (or anything "meat" made, including eggs); but vegetarians do.
Harvey
This sounds delish! Being that one of my fav combos is the smell of bacon and onion, I will probably small dice a half of onion and saute in the bacon fat before proceeding with the rest of the recipe. Can't wait to try this!
Barbara
I see there are questions about Orzo substitutes:Acini PepeDitaliniFarfaline - tiny bowtie pasta.Most of these are store available near me, anyway - Ronzoni, Barilla, and De Cecco pasta brands.Barilla has a website for a pasta shape locator.
John M.
I assume it is as there is no instruction to turn off the stove as is usual in most recipes.
AKMom
I'd use no or low sodium chicken stock, and skip the added salt because both the bacon and parm should have enough sodium to flavor this dish.
Kevin Kruger
Use about 3 cups cooked orzo, more or less. Cook the bacon as noted and remove to a plate. Remove some of the fat. Stir in the leftover orzo along with 1/2 cup chicken stock (or salted water) and heat, stirring often, until the orzo is hot. Adjust liquid so that it's stew-y, if needed, then add the part and continue with the recipe.
Fred
Can make this kosher by substituting lox for bacon and vegetable broth for chicken broth.
Vickie
I might try this with some almost naked cooked spaghetti that I made last night instead of orzo. Like Debjeb we often had Spaghetti Eggs when we were growing up. It was one of my Dad's favorite things to make. He would start cooking leftover spaghetti in a skillet and then make holes to put the eggs in. I still love to make this!
Jules
Barilla, which should be readily available, makes a chickpea orzo.
HS
where do you live? every safeway or kroger I've been to has orzo.
kflo
Too much liquid- start with 1 3/4 to start!
kflo
Too much liquid- start with less than 2 c and add as needed
Hungry in Seattle
Excited about this recipe though I think it was a bit more soupy at the stage that the eggs were added. Putting it back on the burner (low) to see if it will cook down a bit without over cooking the eggs …
John
Every Italian just lost his/her mind in bewilderment. This is so odd, so seriously un-Italian that I don't understand why one doesn't just make real carbonara?
Sara
This was a very light dinner for four people. Delicious, though. Will double next time.
PABlues
Followed advice of others and used a nonstick skillet. Good call. Also pulled back on chicken broth to 2c but ended up adding it all back in because it was too dry. Used De Cecco orzo. Also added 1/4 onion, 1 garlic clove minced and I quick shake of crushed red pepper and only used 2 strips of bacon. It was really good! Will rotate in when I want a carbonara-like meal. Served with tomatoes as a side.
Gary Jones
Proportions seemed off to me. Way too liquidy.
Mike S
Followed the recipe to a T... perhaps too much liquid with 2-3/4 cup as it was very soupy... taste and flavor really not worth the 40+ minutes of effort... just make some orzo with cheese, add a slice of bacon and fried egg.
Charlie
This was really good and a hit with the family. I would just suggest taking seriously the recommendation of using a nonstick pan. I ignored it as usual, because my cast-iron is semi-nonstick at this point in most recipes, when I’m stirring at least occasionally. But here, in the last step where the eggs are cooking, the pasta is right up against the heat and immobile. It hardly ruined the dish, but I would have preferred that crispy bottom-most layer not go to waste!
DoctorJ
Delicious! Made recipe as written other than it took slightly longer to cook the egg whites fully and yolks more firm by then. Ok by me as I hate runny egg whites! Next time I might top with avocado and a little chopped grape tomatoes just for more color but delicious as written.
Renee Lundin
I made this for visiting friends, we all loved it!! I did add some chopped onion that was a nice addition.
Deborah G.
So yummy …made with Kaizen brand “rice” (Lupini bean pasta) for fewer calories/more protein. Also added frozen peas to add some color and boost tbe nutrition. Super fast and easy.
Michelle
Made this tonight for dinner with a side of greens with a light vinaigrette. The orzo took a little longer than the directions stated and I used low sodium chicken stock. Excellent! It’s like a grown up version of the bacon and eggs spaghetti my mom made when I was a kid.
Nancy
Added red pepper flakes for a little bit of heat. Was out of parm, used feta and worked exceedingly well. Worth a repeat.
NanB
Made it exactly as written. Easy, fast and delicious!
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