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Pumpkin Orzo 🎃 Yes, it is very inspired in #carbonara but I am not claiming it traditional so my Italian friends don’t come for me 🙈.
If you loved this recipe, check out my Creamy Leek Orzo!
Why You’ll Love Pumpkin Orzo
This orzo is perfect for the fall season… Especially with Thanksgiving coming up! It’s creamy, rich, and very flavorful. The yolk adds such a nice touch… trust me. I am a firm believer that if it doesn’t add to the dish, it doesn’t belong in it… the fried sage in this case adds texture and taste!
How To Prepare Pumpkin Orzo
🥓 First, slice the pancetta into thin strips and crisp up nice and low in a pan, this way you’ll render as much fat as you can and get them crispy. This will take about 10 minutes.
💥 Secondly, remove pancetta from pan and let sit over a paper towel.
🧄 Add the shallot and garlic to the pan and let soften at medium heat for 5 minutes. Then, add in pumpkin puree, garam masala and salt/pepper. Cook together for 10 minutes on medium.
🧂 Bring water to a boil, salt heavily and cook your orzo until almost al dente.
🎃 Then, add the orzo to the pumpkin and simmer for 2-3 minutes adding some pasta water.
🌿 In a separate pan add a bit of olive oil, heat up for 1-2 minutes, fry your sage for 1 minute or so until it is slightly browned.
🧀 Whisk the egg and parmesan together. Then, temper with some pasta water.
🥚 Turn heat off the pasta pan. Then, whisk in the parmesan and egg mixture. Mix super vigorously to get it all creamy.
🍳 In the pasta pan, you can poach each individual yolk carefully.
❤️ Lastly, top the orzo with the pancetta, yolk, pepper, parmesan and fried sage.
Substitutions and Variations
- You can use bacon instead of pancetta.
- You can leave the yolk out, but I highly recommend you try it with it.
- You can use your cheese of choice instead of parmesan.
- Spices are always very easy to swap for your favorites or which ever ones you have on hand.
Chef Nadia’s Tip
Don’t skip the fried sage, it’s a game changer!
Similar Recipes
Common Questions
You can use bacon instead of pancetta.
Yes of course, you can use your cheese of choice instead of parmesan.
It’s an Indian spice blend.
Pumpkin Orzo
Ingredients
- 3-4 strips pancetta, or bacon
- 1 large shallot, finely chopped
- 1 large garlic clove, minced
- 3/4 cup pumpkin puree
- 1/4 tsp garam masala
- Salt and pepper , to taste
- 3/4 cup parmigiano reggiano, grated
- 1 1/4 cup orzo
- 1 whole egg , plus 1 egg yolk per serving
- 4 sage leaves
- Black pepper, to taste
Instructions
- First, slice the pancetta into thin strips and crisp up nice and low in a pan, this way you’ll render as much fat as you can and get them crispy. This will take about 10 minutes.
- Secondly, remove pancetta from pan and let sit over a paper towel.
- Add the shallot and garlic to the pan and let soften at medium heat for 5 minutes. Then, add in pumpkin puree, garam masala and salt/pepper. Cook together for 10 minutes on medium.
- Bring water to a boil, salt heavily and cook your orzo until almost al dente.
- Then, add the orzo to the pumpkin and simmer for 2-3 minutes adding some pasta water.
- In a separate pan add a bit of olive oil, heat up for 1-2 minutes, fry your sage for 1 minute or so until it is slightly browned.
- Whisk the egg and parmesan together. Then, temper with some pasta water.
- Turn heat off the pasta pan. Then, whisk in the parmesan and egg mixture. Mix super vigorously to get it all creamy.
- In the pasta pan, you can poach each individual yolk carefully.
- Lastly, top the orzo with the pancetta, yolk, pepper, parmesan and fried sage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
