Leek Pancetta Orzo

Ingredients

Ingredients:

• 150g orzo

• 70g diced pancetta

• 1 leek, thinly sliced

• 2 cloves of garlic, thinly sliced

• Large splash of dry white wine (optional)

• 80ml single cream

• 40g Parmesan cheese

• Squeeze of lemon juice

Directions

Method: 1. Start by boiling a large pot of salted water. Once they water is at a rolling boil add the orzo to the pan and

cook according to the instructions on packet. 2. Whilst the orzo is cooking, add the pancetta to a cold frying pan and place on a high heat. render the fat out of the pancetta and fry for 4-5 minutes until golden on all sides and starting to get crispy. Remove

from the pan, leaving the pancetta fat in the frying pan. 3. Turn the heat down to medium low and add the leek and garlic and fry for 4-5 minutes until softened but not coloured.

4. Drain the orzo once cooked and leave to one side for a few moments. 5. Add the wine to the frying pan with the leeks and turn the heat up to high to boil the wine for a few minutes to burn off tech alcohol. Use a spoon to scrape the bottom of the pan clean, releasing extra flavour from the pancetta stuck on the bottom of the pan. Add the cream, parmesan and squeeze of

lemon juice. Stir together. 6. Then add the cooked orzo and pancetta to the frying pan with the leek and cream mixture. Mix together well over the heat until everything comes together to for a nice creamy sauce that coats the orzo. Season with salt and pepper

Notes

From The Monday Pasta Club