Barilla® Orzo with Artichokes & Italian Pancetta

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Non Vegetarian

For all the bacon lovers out there, have you tried Italian pancetta? It's a salt-cured meat made from pork belly, and usually comes seasoned with various herbs and spices, making it the ultimate flavour enhancer in this recipe for Orzo with Artichokes and Italian Pancetta. It's a must try!

Ingredients 4 Number of Servings

1 box Barilla Orzo                               

64 fl. ounces chicken broth

1 fresh lemon

6 artichokes (may substitute 2 9-ounce packages artichoke quarters, thawed and drained)

4 tbsp extra virgin olive oil

1 clove garlic, crushed, divided

1 cup pancetta (may substitute bacon), diced

1/4 cup onion, chopped

2 tbsp butter

1/2 cup Parmigiano-Reggiano cheese, freshly grated

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  • Heat chicken broth in a medium sized pot over low heat until hot.

  • Leave on stove top on lowest heat until needed.
  • Clean artichokes by slicing ¼-inch off the top and bottom. Remove all the tough outer leaves leaving a quarter of the artichoke remaining. Cut artichoke in half lengthwise and remove choke. Cut into thin slices and soak in a bowl of water with squeezed lemon to prevent browning.

  • Heat 2 tablespoons olive oil in a large skillet over medium high heat
  • Add garlic and drained artichoke slices; sauté 5-6 minutes. Remove from pan and set aside.

  • In same skillet, add pancetta. Sauté pancetta over medium high heat until lightly browned. Remove from pan and set aside.

  • Add remaining 2 tablespoons olive oil to skillet.

  • Add onions and sauté for 2-3 minutes.

  • Add Orzo and enough hot chicken broth to cover pasta. Cook continuously, adding more broth as needed until pasta is cooked.
  • Add artichokes a few minutes before the end of cooking.
  • When pasta is a smooth consistency and excess broth is evaporated, stir in cheese, pancetta and butter.
  • Transfer to a serving platter or bowl and serve hot.
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