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Creamy Orzo with Spinach, Tomatoes & Pancetta

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A rich and flavorful orzo dish loaded with crisped pancetta, wilted spinach, juicy cherry tomatoes, and freshly grated Parmesan—perfectly creamy and comfort-filled in every bite.

Ingredients

Scale
  • 1 cup orzo pasta
  • 4 oz pancetta, diced
  • 1/2 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh spinach
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup heavy cream or half-and-half
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Optional: crushed red pepper flakes for heat

Instructions

  1. Cook orzo according to package directions until al dente. Drain and set aside.
  2. In a large skillet, cook pancetta over medium heat until crisp. Remove and set aside, leaving rendered fat in the pan.
  3. Add olive oil to the pan with chopped onion and cook for 3–4 minutes until soft. Stir in garlic and cook another 30 seconds.
  4. Add cherry tomatoes and sauté until they begin to soften and burst.
  5. Add spinach and stir until just wilted.
  6. Lower heat and pour in cream. Stir in the cooked orzo and Parmesan. Mix until creamy and heated through.
  7. Fold in the crisp pancetta, season with salt, pepper, and red pepper flakes if using.
  8. Serve warm with extra Parmesan and a twist of black pepper.

Notes

  • Substitute bacon for pancetta if needed.
  • Use milk instead of cream for a lighter version.
  • Leftovers can be stored in the fridge for up to 2 days and reheated with a splash of cream or milk.

Nutrition

Keywords: creamy orzo, pancetta pasta, spinach orzo, tomato pasta, comfort food, Italian dinner

Find it online: https://epicrecipebox.com/creamy-orzo-with-spinach-tomatoes-pancetta/