Ingredients

• 4 oz diced pancetta(or thick-cut bacon)
• 1 cup orzo pasta
• 4 cups chicken broth(low sodium)
• 0.5 cup sun-dried tomatoes(packed in oil, drained and chopped)
• 3 cloves garlic(minced)
• 1 shallot(large, finely diced)
• 0.5 cup heavy cream
• 0.5 cup Parmesan cheese(freshly grated)
• 3 cups fresh spinach(packed)
• 2 tbsp fresh basil(chopped, for garnish)
• 0.25 tsp black pepper(or to taste)
• 0.5 tsp salt(or to taste)

Instructions

1. 1

   In a large skillet or Dutch oven, cook the diced pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving 1-2 tablespoons of fat in the pan.

2. 2

   Add the diced shallot to the pan and sauté for 3-4 minutes until softened. Stir in the minced garlic and chopped sun-dried tomatoes, cooking for another minute until fragrant.

3. 3

   Pour in the orzo pasta and toast for 1-2 minutes, stirring constantly, until lightly golden.

4. 4

   Gradually add the chicken broth, stirring frequently. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed.

5. 5

   Stir in the heavy cream and half of the grated Parmesan cheese. Continue to cook, uncovered, for 2-3 minutes, allowing the sauce to thicken slightly.

6. 6

   Fold in the fresh spinach until it wilts, which should take about 1-2 minutes. Stir in most of the crispy pancetta, reserving some for garnish.

7. 7

   Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with remaining crispy pancetta, Parmesan cheese, and fresh basil.