Orzo Recipe – Creamy Pecorino Romano & Pepper Pasta

Last Updated on 2 months by Neha Deshmukh

Orzo Recipe – Creamy Pecorino Romano & Pepper Pasta

Hey everyone! I’m so excited to share this incredibly simple, yet unbelievably delicious, orzo recipe with you. It’s become a weeknight staple in my kitchen – quick enough for when I’m short on time, but fancy enough to feel like a real treat. Seriously, this creamy orzo with Pecorino Romano and plenty of pepper is comfort food at its finest. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another pasta dish. It’s a celebration of simple ingredients coming together to create something truly special. The orzo cooks up beautifully creamy, thanks to the Pecorino Romano cheese and a little pasta water magic. Plus, the freshly cracked black pepper gives it a lovely little kick. It’s ready in under 30 minutes, and honestly, it feels like a warm hug in a bowl.

Ingredients

Here’s what you’ll need to make this dreamy orzo:

• 1 pound (454g) orzo
• 3.5 cups (830ml) low-sodium chicken broth
• 0.5 cup (50g) Pecorino Romano cheese, grated
• 1 tablespoon (14g) butter
• 1 teaspoon freshly cracked black pepper

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference here.

• Pecorino Romano Cheese: This is the star! Pecorino Romano is a hard, salty Italian cheese made from sheep’s milk. It has a much sharper, more pungent flavor than Parmesan, which is why I love it so much in this dish. If you absolutely can’t find it, Parmesan is okay (more on that in the FAQs!), but Pecorino really elevates the flavor.
• Chicken Broth vs. Vegetable Broth: I prefer chicken broth for a richer flavor, but vegetable broth works beautifully if you’re looking for a lighter taste or want to keep things vegetarian.
• Toasting the Orzo (Optional): This is a little trick I picked up from a chef friend. Toasting the orzo in butter before cooking brings out a lovely nutty flavor. It’s not essential, but it adds another layer of deliciousness!

Step-By-Step Instructions

Alright, let’s make some orzo!

1. Toast the Orzo (Optional): Melt the butter in a large pot or deep skillet over medium heat. Add the orzo and toast for 3-5 minutes, stirring frequently, until lightly golden and fragrant.
2. Cook the Orzo: Pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the orzo is al dente – meaning it’s cooked through but still has a slight bite. Remember to reserve about ½ cup (120ml) of the cooking liquid before draining! This is liquid gold, trust me.
3. Create the Creamy Sauce: Remove the pot from the heat. Stir in the remaining butter until melted.
4. Add the Cheese: Gradually add the grated Pecorino Romano cheese, stirring constantly until it’s melted and smooth.
5. Pepper Power: Add the freshly cracked black pepper and stir vigorously. This is where the magic happens! The pepper and the reserved broth will emulsify with the cheese and butter, creating a wonderfully creamy sauce.
6. Adjust & Serve: If the orzo seems too thick, add a little of the reserved broth, one tablespoon at a time, until it reaches your desired consistency. Serve immediately in warmed bowls, with an extra sprinkle of cheese and pepper on top.

Expert Tips

Want to make this orzo perfect? Here are a few things I’ve learned along the way:

• Creamy Consistency is Key: Don’t be afraid to add more broth! A little at a time is best, so you don’t end up with soup.
• Freshly Cracked Pepper is a Must: Seriously, pre-ground pepper just doesn’t compare. The flavor is so much brighter and more aromatic when you crack it yourself.
• Avoid Gummy Orzo: Keep a close eye on the orzo while it’s cooking. Overcooked orzo gets gummy quickly. Al dente is the way to go!

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Swap the butter for vegan butter and the Pecorino Romano for nutritional yeast. It won’t be exactly the same, but it’s a delicious vegan alternative. My friend Sarah swears by this version!
• Gluten-Free Adaptation: Simply use gluten-free orzo. There are some great options available now.
• Spice Level: Add a pinch of red pepper flakes for a little extra heat. My husband loves this!
• Quick Weeknight Version: Skip the toasting step. It’s still delicious, just a little less nutty.
• Add Veggies: Sauté some spinach, mushrooms, or zucchini and stir it in at the end for a more substantial meal.

Serving Suggestions

This orzo is fantastic on its own, but it also pairs well with:

• Grilled chicken or fish
• A simple green salad
• Roasted vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions!

• Is orzo a type of pasta or rice? It’s a bit of both! Orzo is a small, rice-shaped pasta. It’s often used in soups and salads, but it’s also delicious as a main course, like in this recipe.
• Can I make this ahead of time? It’s best served immediately, as the sauce can thicken as it sits. However, you can cook the orzo ahead of time and store it separately from the sauce. Then, just reheat and combine when you’re ready to eat.
• What is the best way to reheat orzo? Add a splash of broth or water to the orzo and reheat gently over low heat, stirring frequently.
• Can I use Parmesan cheese instead of Pecorino Romano? You can, but the flavor will be milder. Pecorino Romano has a much sharper, saltier taste.
• How can I adjust the pepper level? Start with 1 teaspoon and add more to taste.
• What if I don’t have chicken broth? Vegetable broth is a great substitute! You can also use water with a bouillon cube, but the flavor won’t be as rich.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments if you try it, and what you think!