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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 🙈. This yielded 4 servings

Pumpkin Orzo

By Nadia Aidi
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 🙈. This yielded 4 servings

Ingredients 

  • 3-4 strips bacon or pancetta.
  • 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 grated parmigiano
  • 1 1/4 cup orzo
  • 1 whole egg + 1 egg yolk per serving
  • 4 sage leaves
  • Black pepper

Directions 

  • Slice the bacon 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 em crispy. This will take about 10 minutes
  • Remove bacon 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 min. Add in pumpkin puree, garam masala and salt/pepper. Cook together for 10 min on medium
  • Bring water to a boil, salt heavily and cook your orzo until almost al dente
  • Add the orzo to the pumpkin and simmer for 2-3 min adding some pasta water
  • In a separate pan add a bit of olive oil, heat up for 1-2 min, fry your sage for 1 min or so until it is slightly browned
  • Whisk the egg and parm together. Temper with some pasta water
  • Turn heat off the pasta pan, whisk in the parm & egg mixture. Mix super vigorously to get it all creamy
  • In the pasta pan, you can poach each individual yolk carefully
  • Top the orzo with the bacon, yolk, pepper, parm and fried sage

Nutrition information is automatically calculated, so should only be used as an approximation.

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