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Here’s a fun and flavorful take on a cozy classic, the One Pot Cacio e Pepe Orzo! I’ve added a little fall twist with some rosemary olive oil, and let me tell you, it’s a game changer. Think creamy, cheesy goodness with a peppery kick, all in one pot. Plus, who can resist a crispy parmesan topping? I know I can’t! Let’s dive into this quick and easy recipe that’s perfect for a weeknight dinner.
Method
Heat the oil
Start by heating your rosemary olive oil in a large pan over medium heat. The rosemary-infused olive oil will fill the air with a wonderful herby aroma that immediately sets the tone for the dish. Let the oil warm up but don’t let it smoke medium heat is perfect for this step. The oil’s fragrant notes will add that unique twist to your orzo.
Toast the orzo
Once the oil is hot, add the orzo to the pan and toast it for about 1-2 minutes. Stir the orzo constantly, and you’ll start to notice a lovely nutty scent as it toasts. This quick toasting step is key because it helps enhance the natural flavor of the orzo, making it extra delicious once it’s cooked. Don’t skip this step; it’s a small but impactful flavor booster!
Add the liquid
Now it’s time to add the water or broth. Pour 3 cups into the pan and add salt for seasoning. Stir it well, ensuring the orzo is evenly distributed in the liquid. Turn the heat up slightly to bring the liquid to a boil, and then lower it to a gentle simmer. The liquid should be bubbling lightly, but not too aggressively, to allow the orzo to cook evenly.
Cook the orzo
Let the orzo simmer for about 10-12 minutes, stirring occasionally. During this time, the orzo will absorb the liquid, and the water or broth will infuse it with flavor. Keep an eye on it, and make sure to stir from time to time to prevent it from sticking to the bottom of the pan. Once most of the liquid is absorbed and the orzo is cooked through, you’re almost there.
Add the parmesan
Once the orzo is tender and has absorbed most of the liquid, turn off the heat. Now it’s time to stir in the fresh grated parmesan cheese. The cheese will melt into the orzo, creating a creamy, cheesy texture. Give it a good mix to make sure the cheese is evenly distributed throughout. Taste the dish and adjust the seasoning with more salt or pepper if you want a little extra flavor.
Make the optional parmesan crisp
For that extra wow factor, you can make a crispy parmesan crisp to top your orzo. To do this, pile 1 tbsp of grated parmesan on a baking tray lined with parchment paper. Sprinkle a little black pepper on top for extra flavor. Bake the parmesan at 400°F for about 3-5 minutes, or until it’s golden and crispy. Keep an eye on it to prevent burning parmesan crisps go from golden to overdone pretty quickly!
Necessary Tools
- Large pan or skillet
- Parchment paper (for the parm crisp)
- Baking tray
- Grater (for the parmesan)
- Spoon or spatula for stirring
One Pot Cacio E Pepe Orzo
Cuisine: Italian, AmericanDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
20
minutesTotal time
25
minutesIngredients
2 tbsp rosemary olive oil
1 cup orzo
1 tbsp pepper (or less, depending on how peppery you like it)
3 cups water or broth
1 tsp salt
1 cup fresh grated parmesan cheese (+ a bit more for the optional parm crisp)
Directions
- Heat the oil Start by heating your rosemary olive oil in a large pan over medium heat. The oil is gonna bring in that herb-y goodness that’ll make this dish stand out.
- Toast the orzo Add the orzo to the pan and toast it for about a minute or two, just until it starts to smell all nutty and warm.
- Add liquid Now, pour in the water or broth, add salt, and give it a good stir. Bring everything to a boil, then lower the heat to a simmer.
- Cook the orzo Let the orzo simmer for about 10-12 minutes, stirring occasionally. The water will soak up, and the orzo will cook right in that flavorful liquid.
- Add cheese Once the orzo is cooked, turn off the heat and stir in the fresh grated parmesan cheese. Taste it and adjust the seasoning if you need a little more salt or pepper.
- Make the optional parmesan crisp If you want to get a little extra, pile 1 tbsp of parmesan on a baking tray lined with parchment paper, sprinkle some black pepper on top, and bake at 400°F for about 3-5 minutes until golden and crispy.
Notes
- Stir often While the orzo is cooking, make sure to stir it occasionally so it doesn’t stick to the bottom of the pan.
- Don’t skip the toasting Toasting the orzo before adding the liquid helps bring out its flavor, so don’t rush through that step.
- Watch the parm crisp Keep an eye on the parm crisp in the oven! It can go from golden to burnt in just a minute, so check it frequently.
Serving Suggestions
This dish is perfect as a cozy main for dinner or as a side to something heartier, like grilled chicken or roasted vegetables. For a festive touch, sprinkle a bit of fresh rosemary on top, or maybe even drizzle some extra olive oil for added flavor. A light salad would also pair wonderfully to balance out the richness.
Fun Fact
Did you know that “Cacio e Pepe” translates to “cheese and pepper” in Italian? It’s a super simple, classic Roman dish that dates all the way back to ancient times. This version adds some orzo and a crispy parm topping, but it’s still keeping the spirit of the original!
Conclusion
This One Pot Cacio e Pepe Orzo is such a fun, easy recipe that takes a classic and adds a fun twist with rosemary olive oil and a crispy parm topping. It’s creamy, cheesy, and oh-so-comforting, with just the right amount of peppery kick. Plus, the best part is that cleanup is a breeze, thanks to it being a one-pot wonder. Give it a try and let your taste buds enjoy all the cozy vibes!
