Ah, orzo – that tiny, rice-shaped pasta that’s so versatile, it’s almost like a little blank canvas. Nigella’s Pancetta and Peas Orzo is a dish that’s as comforting as it is quick. Imagine creamy, slightly nutty orzo cooked just right, studded with salty, crispy pancetta and sweet green peas that burst with freshness. The whole thing is usually finished off with a bit of Parmesan and a touch of pepper, creating a perfect balance of salty, sweet and creamy.
I remember the first time I made this dish. it was a Sunday afternoon and I was craving something comforting but didn’t want to slave away in the kitchen. The smell of pancetta sizzling in the pan was intoxicating and when I finally stirred in the peas and orzo, it felt like I had discovered a secret little joy of Italian cooking. It’s the kind of meal that makes you feel like you’ve just eaten at a charming trattoria, even if you’re in your pajamas at home.
Nigella Pancetta And Peas Orzo Recipe
Ingredients Needed
Here’s the magic lineup to pull this off:
- Orzo – About 1 cup. This little pasta cooks quickly and soaks up flavors beautifully.
- Pancetta – Around 100 grams (or 3.5 oz), diced. You want it crispy but still a little chewy.
- Frozen peas – 1 cup. These add that pop of sweetness and color.
- Olive oil – Just a splash, to cook the pancetta and keep things silky.
- Garlic – 1-2 cloves, minced. Because garlic always knows how to make a dish sing.
- Chicken or vegetable stock. About 2 cups, for cooking the orzo and infusing it with savory goodness.
- Parmesan cheese – Freshly grated, to finish. A generous handful, because cheese is happiness.
- Freshly ground black pepper – To taste. This is the finishing touch that makes all the flavors pop.
- Salt – Be careful here because pancetta is already salty.
Nigella’s beauty is in the simplicity of the ingredients. Each one plays a starring role but nothing is overwhelming. It’s like the pasta, the pancetta and the peas are all having a little party in your bowl and the Parmesan is the DJ spinning the tunes.
Equipment Needed
This is one of those recipes that keeps things simple:
- A medium saucepan – to cook the orzo.
- A frying pan or skillet. for crisping up the pancetta and sweating the garlic.
- A wooden spoon or spatula – for stirring.
- A grater – to get that Parmesan freshly grated.
- A colander – if you want to drain the peas (although frozen peas can be tossed straight in).
Honestly, the kitchen setup for this is super minimal. I often cook the orzo in the same pan I use for pancetta to save washing up but you can go either way.
Instructions To Make Nigella Lawson’s Pancetta And Peas Orzo
- Crisp up the pancetta: Heat a splash of olive oil in the skillet over medium heat, then toss in the diced pancetta. Let it sizzle and brown until it’s crispy and golden but still a bit chewy inside. That smell alone is enough to make you hungry.
- Add garlic: Once the pancetta is nearly done, add the minced garlic. Stir for about 30 seconds to a minute, just until fragrant. Be careful not to burn it. burnt garlic is a kitchen crime in my book.
- Cook the orzo: In your saucepan, bring the chicken or vegetable stock to a simmer. Add the orzo and cook it right in the stock, stirring occasionally. This gives the pasta so much more flavor than just boiling in water. It usually takes about 8-10 minutes.
- Add peas: When the orzo is nearly cooked, stir in the frozen peas. They’ll cook quickly and stay nice and bright green.
- Combine: Drain any excess liquid if needed (though often there isn’t much), then fold the orzo and peas into the pancetta and garlic pan. Give it a good stir so all those flavors mingle.
- Finish with Parmesan and pepper: Turn off the heat, sprinkle in the grated Parmesan and a good crack of black pepper. Stir gently. If the mixture seems a little dry, you can add a knob of butter or a splash of olive oil.
- Taste and adjust: Pancetta is salty, so you probably won’t need extra salt. But taste it just in case.
What I Learnt
Cooking this dish reminded me how much joy there is in simplicity. It’s a lesson in trusting quality ingredients and the magic of technique over complexity. The orzo cooked in stock absorbs flavor better than anything boiled in water and the pancetta’s crisp texture contrasts so beautifully with the tender peas and creamy pasta.
One little personal note. I learned to be patient with the pancetta. You don’t want to rush it. The slow crisping lets the fat render out properly and delivers that salty, smoky crunch that makes this dish sing. Also, adding the Parmesan at the end while the pan is off the heat preserves its creamy texture and avoids it turning gluey which is a subtle trick I picked up along the way.
Another thing that stuck with me is how this dish manages to be elegant yet comforting. It’s perfect for a weeknight dinner when you want something special but without hours in the kitchen.
FAQs
Can I Substitute Pancetta With Bacon In Nigella’s Orzo Recipe?
Absolutely! Bacon would work just fine if you don’t have pancetta. It’ll give a bit more of a smoky kick, which could actually be a fun twist. Just be sure to crisp it up well so it gives that lovely texture contrast.
Can I Make Nigella’s Pancetta And Peas Orzo Recipe Ahead Of Time?
You totally can! This dish holds up surprisingly well when prepped in advance. Just cook the orzo and toss it with the pancetta and peas, then refrigerate. When you’re ready to eat, give it a quick reheat, adding a splash of water or broth if it’s looking dry. Freshly grated Parmesan on top is always a winner!
What’s The Best Way To Store Leftovers Of This Pancetta And Peas Orzo?
To keep it at its best, store your leftovers in an airtight container in the fridge. It’ll stay good for a couple of days. When reheating, I suggest using a low heat to avoid drying it out-adding a little olive oil or butter never hurts either.
