📝 Instructions
= Recipe
1. Add 3.5 oz guanciale, pancetta, or thick-cut bacon (cut into small dice) to a large, high-sided skillet and set over medium heat. Cook, stirring occasionally, until deeply browned and crispy, about 5 minutes. Transfer to a small dish. Drain off all but 2 tbsp of fat.
2. Stir 1.25 cups dry orzo (about 9 oz) into the fat until coated, then season with salt and black pepper. Add 3 cups low-sodium chicken broth and raise heat to high. Bring to a simmer, then reduce to medium-low and cook, stirring occasionally, until orzo is tender and loose like risotto, adding more broth as needed, 7-9 minutes.
3. Remove from heat. Vigorously stir in 4 tbsp of the 6 tbsp Pecorino Romano or Parmesan (finely grated, divided). In a small bowl, whisk 1 large egg and 2 egg yolks together with the remaining 2 tbsp cheese and 1/4 cup of the hot orzo to temper. Stir this mixture into the skillet and shake and stir vigorously until creamy and thick, about 1 minute.
4. Taste and adjust salt. Divide among plates and top with more cheese, black pepper, and the reserved crispy guanciale.
