Makes 4 servings
INGREDIENTS
- 1/2 pound bacon, diced
- 1/2 pound orzo
- 1 pound asparagus, cut into 1 inch lengths
- 1 clove garlic, minced
- 1 egg yolk
- 1/3 cup heavy cream
- 1/2 cup Parmesan cheese plus extra for serving
- Kosher salt & freshly ground pepper
DIRECTIONS
- Cook bacon in a large skillet until just getting crispy, remove all but 2 tablespoons of oil and turn off heat
- Boil large pot of water and add orzo cook 8 minutes and after 4 minutes of cooking, add asparagus to cooking orzo
- While it cooks, beat egg in a bowl and stir in cream
- When orzo is done, drain but reserve 1 cup of the water
- Add drained orzo and asparagus to the pan with bacon, and heat on medium until warmed through
- Add garlic, and stir through until very fragrant - about 45 seconds, turn off heat
- Stir in beaten egg/cream and 1/2 cup of the cheese - season with Kosher salt and lots of black pepper
- Mix well and add as much reserved pasta water to make it creamy
- Serve with extra Parmesan
