Cacio e Pepe Orzo

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 15 minutes

Ingrédients

1 box orzo (340 grams) (uncooked)

¾ tbsp whole peppercorns (freshly ground)

1 tbsp butter

1 cup pecorino Romano or parmesan cheese (freshly grated)

3 cups chicken stock (salted)

3 tbsp heavy cream

parsley (fresh, chopped, optional)

Instructions

Begin by finely grating your fresh parmesan or pecorino Romano.Set aside until ready to use.Tip: use fresh cheese over the powdered stuff to ensure a silky smooth texture.

Using a mortar and pestle, grind up the peppercorns until they reach a fine consistency. Set aside 2 teaspoons of the freshly ground pepper.

To a large pan, add your ground peppercorns and set to medium heat.Toast your peppercorns for 45 seconds, mixing often.

Add your butter and combine the pepper with the butter.

Add your uncooked orzo, and lightly toast for 1-2 minutes on medium/high heat.

Add one cup of chicken stock, mix to combine, and let it lightly simmer until 90% of the stock has been absorbed.

Add the second cup of stock, let simmer for a couple minutes until 90% of the stock has been absorbed and then add your last cup of stock.

Continue to simmer until the stock is absorbed and the orzo is fully cooked.Tip: if your stock has been absorbed but the orzo still needs another minute or two to cook, and 1/2 cup of water and continue to simmer until fully cooked.

Turn the heat to low, add your heavy cream and cheese.

Mix to combine, ensuring the cheese melts entirely. About 1 minute.

Dish up right away, top with more parmesan cheese, a drizzle of olive oil, and fresh parsley.