Name: Creamy Parmesan Orzo with Burrata and Crispy Pancetta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups orzo; 1 cup pancetta (diced); 1 tbsp olive oil; 3 tbsp shallots (minced); 3 cloves garlic (minced); ½ cup dry white wine; ¼ cup heavy cream; ½ cup parmesan cheese (grated); ½ cup reserved pasta water; 1 ball burrata (torn into chunks); fresh basil leaves (chopped or torn into pieces)

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Get ready to wow your family and friends with this super tasty and super simple Creamy Parmesan Orzo with burrata and crispy pancetta! It’s wonderfully balanced between comforting and elegant, and the creaminess is just enough to make it feel like a treat without being too heavy.

Overhead shot of a black pasta bowl filled with creamy parmesan orzo. Sprinkled with crispy pancetta, creamy burrata and fresh basil leaves.

Orzo has this magical quality that feels comforting, like a cozy pasta dish, but it’s not as heavy as traditional pasta, so it’s perfect for those moments when you want something filling but not too rich.

In this recipe, it absorbs the aromatic base of garlic and shallots, mingling the flavors with white wine, tying it all together with cream, giving the dish a luxurious, velvety texture that coats the orzo in a silky sauce. The parmesan cheese is a key player, bringing nutty, salty depth and enhancing the creaminess.

But then, ready to really blow up the dish? Top it off with creamy burrata, crispy, crunchy, salty pancetta bites, and herbaceous fresh basil. BOOM!!!!!

The burrata’s soft, milky interior oozes, melting into the warm orzo, while the pancetta adds a smoky, savory, delightful texture. But then, to really make this beautiful bowl of goodness even more crave-worthy, add fresh, vibrant basil leaves. Ahhh, basil! It’s the perfect finishing touch and oh-so-pretty.

Creamy parmesan orzo in a saute pan steaming hot with a fork in it.

I often prepare this creamy parmesan orzo for cozy winter gatherings, and it quickly became a family favorite due to its rich flavors and comforting texture. It’s versatile enough to work as both a side dish and a main meal.

It pairs wonderfully with grilled skirt steak, juicy baked chicken thighs, and my browned butter chicken. Start your evening with your peeps with a signature cocktail; make one of the main dishes mentioned above and this creamy orzo for a side, and you have a cozy menu you’ll be super excited to serve. So let’s get right to it—enough of my yappin’.

Creamy Parmesan Orzo Ingredients

Orzo – A cross between rice and pasta, with a slightly chewy yet tender texture that absorbs sauces beautifully.
Pancetta – Diced into small, chunky pieces and browned. Its salty, savory crunch provides a beautiful texture that contrasts the creamy orzo and burrata. I buy the prepackaged cubed pancetta in my grocery store. It’s not always easy to find, but you can also top the orzo with browned sliced pancetta or ask your deli counter for thick slices and cube into small pieces.
Olive Oil- Just a bit is needed to saute garlic and shallots. Use good-quality olive oil to enhance the flavor of the base.
Garlic – Minced and sauteed with the shallots, garlic adds a beautiful aromatic base.
Shallot—Minced and sauteed with garlic, shallot adds a touch of sweetness. You can substitute with sweet onions, but if you have a shallot, use it.
White Wine – Deglazes the pan, removing brown bits and adding flavor to the base. Use a dry white wine such as Pinot Grigio, Sauvignon Blanc, or Chardonnay. Avoid using sweet white wine because it will completely change the sauce profile.
Heavy Cream – Adds a velvety texture to the sauce, tying it all together and achieving the creamy texture we strive for in this dish.
Parmesan Cheese – The key ingredient in the dish. It brings that nutty, salty flavor profile and adds to that creaminess we all love. I highly suggest grating fresh parmesan, which tastes fresher and melts much better than pre-grated.
Burrata – The perfect finish. Its luscious, rich, creamy center melts beautifully on top of the warm orzo.
Basil – It has to be fresh, no ifs, ands, or buts! I like tearing fresh leaves on top before serving; it looks rustic and bright.

DON’T FORGET THE PASTA WATER

I didn’t include the pasta water in the picture or my list as an ingredient, but it is an important “ingredient” in the dish. My bad. Reserve at least a cup of the pasta water.

How to Make Creamy Parmesan Orzo

Believe it or not, this incredibly satisfying dish comes together in about 30 minutes.

Start by filling a medium saucepan with cold water and placing it on the stovetop on high heat. We are working on our boil for the orzo.

Next, brown the pancetta in a separate large saute pan on medium-high heat until it is browned and crispy, about 5-7 minutes. Remove the browned pancetta from the pan with a slotted spoon and place it on a plate lined with a paper towel. Be sure to leave about a tablespoon of fat from the pancetta and browned bits in the pan—that’s a big part of the yummy sauce base.

Cubed browned pancetta sauteing in a stainless steel pan with a wooden spoon in the pan.

Add a tablespoon of olive oil to the hot pan with those browned bits and let it get hot for a second. Then add minced shallot and garlic and saute for about a minute until they become aromatic.

Minced shallots and minced garlic sauteing in a stainless steel pan with a wooden spoon in a pan.

Add the wine and deglaze the pan, scraping the browned bits with a wooden spoon. Reduce the wine on medium-high heat for about 3 minutes.

Deglazing is simply adding liquid to a hot pan after you’ve browned meat to release the browned bits. These bits are full of concentrated flavors, and deglazing helps incorporate them into your sauce, adding depth and richness to the final flavor.

White wine deglazing in a stainless steel saute pan with minced garlic and minced shallots and a wooden spoon in the pan.

Now add the cream to the pan, season with salt and give it a good stir.

Creamy parmesan orzo sauce in a stainless steel pan with a wooden spoon.

Turn the heat on the lowest heat and let the sauce sit while you cook the orzo.

Before adding orzo to the pot of boiling water, be sure to add a generous amount of salt, 1-2 tablespoons.
Cook the orzo until it reaches your desired tenderness, which typically takes about 7 minutes for an al dente texture—reserve 1 cup of the pasta water before draining.

Add the drained orzo to the saucepan. Add 1/2 cup of the pasta water and grated parmesan cheese. Mix all that creamy goodness. If you want the orzo to have a saucier texture, add more pasta water a little at a time.

Colander filler with cooked orzo pouring into a pan with white sauce.

Silver pan on the stove filled with cooked orzo and a pile of parmesan cheese in the middle with a spoon about to stir it up.

Now, the fun part! Tear up a delicious ball of burrata and sprinkle it over your warm orzo. Next, add that tasty browned pancetta on top, and don’t forget to toss on some freshly torn basil leaves. And…done!

Variations

This Creamy Parmesan Orzo is wonderfully versatile. You can get creative with it by adding different ingredients or flavors. Here are some fun variations so you can play around and be your own chef…

Substitute the pancetta with bacon or prosciutto.
Instead of burrata, try substituting it with another creamy favorite: ricotta cheese.
Add a zest of lemon and a squeeze of juice for a bright, refreshing pop.
Add fresh spinach and fold it into the orzo for a vibrant, veggie-packed dish that adds color and nutrients.
Top the orzo with grilled chicken breast, grilled steak or grilled shrimp for a hearty, protein-packed main. You can also add a drizzle of balsamic glaze for sweetness and depth.
Toss in some roasted cherry tomatoes for a burst of sweet flavor.
Spice it up by adding some red pepper flakes to the orzo.

Storing and Reheating

To Store:

Allow the orzo to cool to room temperature before storing it in an airtight container. It can be stored in the fridge for 3-4 days.
I don’t recommend freezing this dish, as it is cream-based; the texture and consistency will change if frozen.

To Reheat:

On the stovetop: Add the orzo to a pan. Since the orzo and sauce may thicken in the fridge, add a splash of chicken or vegetable broth or reserved pasta water to loosen the sauce and bring it back to a creamy consistency. Stir gently. Warm the orzo over low to medium heat, stirring frequently to prevent it from sticking to the pan and to help the sauce re-coat the pasta evenly. Adjust the consistency; if it seems too thick, add small amounts of liquid until you get the desired creaminess.
In the microwave: Place your orzo in a microwave-safe bowl. Add a splash of broth to the orzo, which will help prevent it from drying out and maintain its creamy texture. Microwave in 30-second intervals, stirring in between, until the orzo is heated through. You may need to add more liquid as you go to restore the creaminess.

Make-Ahead

I just love a dish I can prep ahead of time, don’t you? The bonus for this dish is that when you make the sauce ahead, those flavors really come together. And there are a couple of make-ahead options…

Make the sauce. Store in an airtight container, and when ready to cook the orzo, heat the sauce in a pan. Add the drained orzo to the sauce and finish off the dish. I have crisped the pancetta ahead of time, too. You can quickly crisp it up in the air fryer again for a minute.
Prepare the entire dish, but wait to add the burrata, pancetta, or basil until just before serving. Store the dish in an airtight container in the refrigerator. When you’re ready to serve, reheat it on the stove or in the microwave. Make sure to keep some reserved pasta water on hand, and add that starchy goodness as needed.

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5 from 1 vote