Everyone knows Carbonara.
But not like this.
We took a classic favorite and gave it something ordinary pasta simply can’t offer.
Mama Irene Roasted Orzo delivers a deeper, richer flavor with subtle toasted notes that transform a beloved dish into a truly memorable experience.
Simple ingredients, exceptional taste, and a different approach to pasta.
It’s so simple!
A special thank you to Zhoro Apostolov (@topfoodfacts) for the recipe and photography.
What we need:
(2–3 servings)
- 200 gr. Roasted orzo Mama Irene
- 120 g bacon or pancetta, diced
- 2 egg yolks + 1 whole egg
- 50–60 g finely grated Parmesan cheese (plus extra for serving)
- 1 small garlic clove (optional)
- 1 Tbps olive oil
- Salt & freshly ground black pepper
- Fresh parsley, finely chopped
How to cook:
1. Cook the roasted orzo according to package instructions. Reserve about ½ cup of the cooking water, then drain.
2. In a pan over medium heat, add olive oil and cook the bacon until golden and crispy.
Optional: add a lightly crushed garlic clove for aroma, then remove it.
3. Make the carbonara base
In a bowl, whisk together:
- Egg yolks + whole egg
- Parmesan
- Generous black pepper
- add a little of the reserved cooking water
Until a smooth, creamy sauce forms.
4. Remove the pan from the heat. Add the cooked orzo and toss to coat in the bacon fat.
- add the sauce mixture
- return the pan to low heat for a few seconds
- stir quickly and constantly — the goal is a silky sauce, not scrambled eggs!
If needed, add a splash more of the reserved cooking water to keep the sauce silky and creamy.
5. Taste and adjust salt (bacon + cheese are already salty).
Serve immediately with:
- Extra Parmesan
- Fresh parsley
- More black pepper
Mama Irene Tip: The gentle roasting process gives our Roasted Orzo its distinctive, rich flavor and subtle nutty notes, transforming a classic carbonara into a truly memorable dish.
Mama Irene Roasted Orzo is slowly dried at low temperatures, a traditional process that helps preserve the natural aroma and nutritional value of durum wheat semolina while making the pasta exceptionally easy to digest.
It is then traditionally roasted according to a Pontic recipe, developing its distinctive rich flavor and unique toasted aroma that elevates every recipe.
Explore more recipes and discover the unique flavors of Mama Irene Pasta.
