Cacio e pepe Orzotto

1-2 servings

20 minutes 

Ingredients

1 Tbsp. olive oil, plus more for serving 

½ cup orzo pasta 

1 tsp. freshly ground black pepper, plus more for serving 

1 ⅔ cups water 

½ cup (about 1 oz.) finely grated pecorino romano, Parmesan, or sharp cheddar, plus more for serving 

Kosher salt 

Method

Heat a small pot over medium heat. Add olive oil, orzo, and black pepper and stir constantly to toast the pepper and pasta, about 2-3 minutes. Add water, stir, and increase heat to medium high. Bring to a boil, then reduce heat to medium low to maintain a gentle simmer. Cook for 11-14 minutes, stirring occasionally, or until the pasta is al dente and there’s about an ⅛-th of an inch of water above the pasta (add water to achieve this if needed). Sprinkle over cheese, one Tbsp. at a time, stirring vigorously between each addition, until melted and smooth. Season with a generous pinch of kosher salt and transfer to bowl(s). Finish with more olive oil, pepper, and cheese, and serve immediately.