Enjoy this minimalist cheese and pepper pasta. It’s an easy, dreamy creamy weeknight dinner option that comes together in under 25 minutes and only requires five ingredients!
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 3 to 4 servings |
Ingredients
- Kosher salt
- 1 1/4 (250 grams) cups orzo
- 1 to 2 teaspoons freshly ground black pepper
- 1 cup finely grated Pecorino cheese
- 1/2 cup finely grated Parmigiano-Reggiano cheese
Instructions
- Bring 4 cups of water to a boil over high heat and season with 1/2 teaspoon of salt. Stir in the orzo and cook for 6 to 8 minutes, or just until al dente. Strain, reserving 1 cup cooking liquid.
- Meanwhile, place a skillet over medium heat. Toast 1 teaspoon of pepper until it smells spicy and fragrant, 1 to 2 minutes. Turn the heat down to medium-low and add the orzo into the pan with the pepper. Add 1/2 cup of the remaining cooking liquid to the pan along with the Pecorino and Parmigiano and stir and toss vigorously until a creamy sauce forms, adding more pasta cooking liquid if needed.
- Season to taste with salt and extra pepper if needed and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 493 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 27 g |
| Cholesterol | 47 mg |
| Sodium | 734 mg |
Reviews
Since ronzoni made the decision to stop pastini production my best friend sent me this to try. I grew up on pastini, especially when ill major comfort food, Italian penicillin. Can’t wait to try
I love Mary’s recipes! And this one was so easy to make and delicious. It was great as a side dish with chicken, my whole family loved it!