Description
1 cup orzo pasta
2 tablespoons unsalted butter
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Directions:
Cook the orzo pasta according to the package directions in salted water until al dente, about 8-10 minutes. Drain and set aside, reserving a bit of pasta water.
In a large skillet, melt the butter over medium heat. Add the heavy cream, garlic powder, dried basil, and thyme. Stir to combine and bring to a gentle simmer.
Once the cream begins to thicken, stir in the Parmesan cheese and continue to cook for another 2-3 minutes, until the sauce is creamy.
Add the cooked orzo pasta to the skillet and toss to coat with the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your
desired consistency.
Season with salt and pepper to taste, then garnish with fresh parsley before serving.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Kcal: 280 kcal per serving
Servings: 4
Step-by-Step Guide
1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook for 8-10 minutes, or until al dente. Before draining, reserve about 1/4 cup of the starchy pasta water. Drain the orzo and set it aside.
2. Create the Sauce Base: In a large skillet or saucepan, melt the unsalted butter over medium heat. Once melted, pour in the heavy cream. Add the garlic powder, dried basil, and dried thyme. Whisk to combine.
3. Simmer and Thicken: Bring the cream mixture to a gentle simmer, stirring frequently. Allow it to cook for 2-3 minutes until it slightly thickens and coats the back of a spoon.
4. Incorporate Cheese: Reduce the heat to low. Gradually stir in the grated Parmesan cheese until it is fully melted and the sauce is smooth and creamy.
5. Combine Pasta and Sauce: Add the drained orzo to the skillet with the sauce. Toss everything together until the pasta is evenly coated. If the sauce is too thick, add the reserved pasta water one tablespoon at a time until the desired consistency is reached.
6. Final Seasoning and Serve: Season the creamy orzo generously with salt and black pepper to taste. Transfer to a serving dish and garnish with freshly chopped parsley.
Serving Suggestions
This creamy orzo is a versatile side dish. Serve it alongside grilled chicken, pan-seared salmon, or roasted shrimp for a complete meal. For a vegetarian option, pair it with roasted vegetables like asparagus or cherry tomatoes. It also makes an elegant side for a holiday meal in place of traditional potatoes or rice.
How-to Summary
Boil orzo until al dente, reserving some pasta water. In a skillet, melt butter, add cream and herbs, and simmer. Stir in Parmesan to create a creamy sauce. Toss the cooked orzo in the sauce, thinning with pasta water if needed. Season with salt, pepper, and garnish with fresh parsley.
Frequently Asked Questions
Can I use a different type of pasta? Yes, small pasta shapes like ditalini, small shells, or even fregola sarda will work well with this creamy sauce.
How can I make this dish lighter? Substitute the heavy cream with half-and-half or whole milk mixed with a teaspoon of flour or cornstarch for thickening. Note the sauce will be less rich.
Can I add protein to this recipe? Absolutely. Sautéed diced chicken, cooked shrimp, or even crumbled Italian sausage can be stirred in at the end for a one-pan meal.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of milk or broth to loosen the sauce.
Is the reserved pasta water really necessary? Highly recommended. The starchy water helps bind the sauce to the pasta and is the perfect tool for adjusting sauce consistency without making it watery.
Common Mistakes to Avoid
- Overcooking the Orzo: Cook only to al dente, as it will continue to soften slightly in the hot sauce.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. Grating a block of Parmesan fresh is best.
- Boiling the Cream Sauce: Keep the heat at a gentle simmer. Boiling can cause the cream to separate or the sauce to become oily.
- Skipping the Pasta Water: Not reserving the starchy cooking water removes your best tool for creating a perfectly silky, emulsified sauce.
Conclusion
This creamy Parmesan orzo is a testament to how simple ingredients can create a dish that feels both comforting and luxurious. In just 15 minutes, you have a versatile, creamy side that pairs with almost any main course. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a perfectly creamy texture and rich flavor every time. It’s a foolproof recipe that is sure to become a regular in your dinner rotation.
