Orzo Carbonara-Style

Ingredients

• 6 ounces bacon, chopped
• 2 tablespoons butter
• 1 pound orzo
• 5 cups chicken stock
• 1/2 cup cream
• 1 cup grated Parmesan cheese
• 1 teaspoon fresh thyme, minced
• 3/4 cup frozen peas
• Salt and pepper

Directions

1. Set a large saucepan over medium heat, add the bacon, and cook until it turns crisp, 5 to 8 minutes. Lift the bacon out with a slotted spoon and let it drain on paper towels. Pour off the drippings, leaving 1 tablespoon in the pan.
2. Add the butter to the saucepan and cook until it begins to brown, about 2 minutes. Tip in the orzo and stir well. Pour in 4 1/2 cups of the stock. Increase the heat to high and bring it to a boil, then lower the heat so it settles into a simmer. Let it cook uncovered, stirring now and then, until the orzo is tender with a little bite and the stock has been absorbed, about 8 minutes.
3. Stir in the cream and frozen peas, mix thoroughly, and bring everything back to a simmer. Add the bacon back to the saucepan, then stir in half of the Parmesan cheese and all of the thyme. Mix again, season with salt and pepper to taste, and loosen it with the remaining stock if it seems too dry. Take the pan off the heat. Serve with the rest of the cheese scattered over the top.