Equipment
Ingredients
Produce and Meat
- 150 g bacon, diced into small pieces
- 300 g sweet corn kernels, fresh off the cob or thawed from frozen
- 3 garlic, minced
- 10 g fresh basil, torn
Pantry and Dairy
- 250 g orzo pasta
- 700 ml chicken broth, warm or room temperature
- 15 g calabrian chile paste
- 60 ml heavy cream
- 50 g parmesan cheese, freshly grated
- kosher salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Dice the bacon, mince the garlic, and carefully slice the corn kernels off the cob if using fresh corn. Gather all ingredients near the stove.
Place a large Dutch oven over medium heat. Add the diced bacon and fry until crispy and the fat has completely rendered. Use a slotted spoon to remove about half of the cooked bacon to reserve for garnish, leaving the remaining bacon and all the rendered fat in the pot.
Add the sweet corn kernels directly into the hot bacon fat. Saute until the corn is tender and begins to develop slight browned and charred spots.
Stir the minced garlic and Calabrian chile paste into the corn mixture. Cook briefly until the garlic softens and releases its aroma, taking care not to let the garlic brown.
Pour the dry orzo pasta into the pot. Stir continuously to coat every grain of pasta in the flavored fat, toasting the orzo gently.
Pour in the chicken broth and bring the mixture to a lively simmer. Cook while stirring frequently, scraping the bottom of the pot to prevent the orzo from sticking, until the pasta is al dente and the liquid has mostly absorbed and reduced to a thick starchy glaze.
Remove the pot entirely from the heat. Vigorously stir in the heavy cream and grated parmesan cheese until a rich, cohesive sauce forms. Taste the pasta and stir in kosher salt and freshly cracked black pepper as needed.
Divide the creamy pasta evenly among shallow serving bowls. Garnish with the reserved crispy bacon and freshly torn basil leaves. Serve immediately.
Chef's Notes
- Using freshly grated parmesan from a block rather than pre-packaged ground cheese ensures it melts seamlessly into the residual heat without clumping or turning grainy.
- The starch released by the dry orzo cooking directly in the broth is the structural secret to the velvety texture of this one-pot method, acting as a natural thickener alongside the heavy cream.
- If authentic Calabrian chile paste is unavailable, a mixture of double-concentrated tomato paste and crushed red pepper flakes can provide a comparable sweet, tangy heat.
- Tearing the basil leaves by hand rather than chopping them with a knife prevents the delicate edges from bruising and oxidizing, which preserves their vibrant green color and fresh aromatic oils.
- To handle raw bacon safely, designate one cutting board solely for raw meats and wash your hands thoroughly before moving on to chopping the garlic and corn.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently on the stovetop over low heat with a splash of chicken broth or water to restore the creamy consistency.
