Cacio e Pepe Orzo

A white plate with creamy orzo pasta garnished with grated cheese and chopped herbs. The pasta is evenly spread and appears rich and textured, with a hint of pepper on top. Sunlight casts a warm glow on the dish, enhancing its appetizing look.

5 from 5 votes

Cacio e Pepe is a dish that proves simple is often best. While this Cacio e Pepe Orzo is not traditional, as authentic Cacio e Pepe uses only three ingredients, this version is extra creamy, indulgent, and a unique spin on the classic. Plus, it takes 10 minutes to make, if the doesn't convince you to give this recipe a go, I don't know what will.

Prep Time5

Cook Time10

Course: Main Course, pasta, Side Dish

Cuisine: American, Italian

Keyword: cacio e pepe, cacio e pepe orzo, cacio e pepe recipe

Servings: people

Author: Sammy Montgoms

Ingredients

1 box orzo (340 grams) uncooked
¾ tbsp whole peppercorns freshly ground
1 tbsp butter
1 cup pecorino Romano or parmesan cheese freshly grated
3 cups chicken stock salted
3 tbsp heavy cream
parsley fresh, chopped, optional

Instructions

Begin by finely grating your fresh parmesan or pecorino Romano.
Set aside until ready to use.
Tip: use fresh cheese over the powdered stuff to ensure a silky smooth texture.
Using a mortar and pestle, grind up the peppercorns until they reach a fine consistency.
Set aside 2 teaspoons of the freshly ground pepper.
To a large pan, add your ground peppercorns and set to medium heat.
Toast your peppercorns for 45 seconds, mixing often.
Add your butter and combine the pepper with the butter.
Add your uncooked orzo, and lightly toast for 1-2 minutes on medium/high heat.
Add one cup of chicken stock, mix to combine, and let it lightly simmer until 90% of the stock has been absorbed.
Add the second cup of stock, let simmer for a couple minutes until 90% of the stock has been absorbed and then add your last cup of stock.
Continue to simmer until the stock is absorbed and the orzo is fully cooked.
Tip: if your stock has been absorbed but the orzo still needs another minute or two to cook, and 1/2 cup of water and continue to simmer until fully cooked.
Turn the heat to low, add your heavy cream and cheese.
Mix to combine, ensuring the cheese melts entirely. About 1 minute.
Dish up right away, top with more parmesan cheese, a drizzle of olive oil, and fresh parsley.

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