Equipment
Ingredients
Base and Aromatics
- 150 g thick-cut bacon, diced
- 300 g sweet corn kernels, fresh or thawed from frozen
- 3 garlic, minced
- 15 g calabrian chile paste
Pasta and Liquids
- 250 g orzo pasta, dry
- 700 ml chicken broth, low-sodium preferred, hot
Finishing
- 60 ml heavy cream, room temperature
- 30 g parmesan cheese, freshly grated
- 15 g fresh basil leaves, roughly torn
Nutrition (per serving)
Method
Place the Dutch oven over medium heat. Add the diced bacon and cook until the fat has rendered and the bacon is crispy, about 7 minutes.
Add the corn kernels, minced garlic, and Calabrian chile paste to the pot with the bacon and its rendered fat. Sauté until the garlic is fragrant and the corn begins to soften, about 2 minutes.
Stir in the dry orzo, coating it thoroughly in the bacon fat and chile mixture. Toast the pasta in the pan for 1 minute.
Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered, stirring frequently, until the orzo is al dente and most of the liquid is absorbed, about 10 minutes.
Remove the pot from the heat. Stir in the heavy cream and grated parmesan cheese. Mix vigorously until a rich, emulsified sauce forms.
Fold in the torn fresh basil leaves. Taste and adjust seasoning with a crack of black pepper, bearing in mind the bacon and parmesan are naturally salty.
Chef's Notes
- Using fresh corn on the cob? Save the stripped cobs and simmer them in the chicken broth for 20 minutes before starting. This infuses the broth with an intense, sweet corn flavor that elevates the final dish.
- The starch released from the orzo cooking in a minimal amount of liquid is the secret to this recipe. It acts much like a traditional risotto, creating a velvety mouthfeel with very little actual dairy.
- Calabrian chile paste varies dramatically in heat depending on the brand. Start with the suggested amount, and stir in an extra half teaspoon at the end if you prefer a sharper kick.
- If you are rendering very lean bacon, you may need to add a teaspoon of olive oil to the pot in the first step to ensure there is enough fat to adequately toast the orzo.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce will thicken significantly upon chilling.
Reheating: Reheat gently on the stovetop over low heat, stirring in a splash of chicken broth or water to restore the creamy texture.
