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Orzo with Crispy Pancetta and Chives

Photo: Victor Protasio; Styling: Paige Hicks

Total time 20 mins

Serves 4 (serving size: 1/3 cup)

After the pancetta crisps, add the whole-wheat orzo to develop and soak up all the salty and buttery flavor. Acting as a blank canvas, orzo easily adapts to different flavors making rich pancetta drippings and fresh chopped chives the perfect balance and pairing. The addition of the olive oil and tang of apple cider vinegar completes this pasta side dish. Take this a grab-and-go lunch with you as it can be served hot, cold or at room temperature. Pair with grilled fish for a complete meal. 


  • 2 1/2 ounces sliced pancetta
  • 3/4 cup uncooked whole-wheat orzo (rice-shaped pasta)
  • 1 3/4 cups unsalted chicken stock
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 2 tablespoons chopped fresh chives

Nutrition Information

  • calories 244
  • fat 12.6 g
  • satfat 3.2 g
  • monofat 3.7 g
  • polyfat 0.5 g
  • protein 9 g
  • carbohydrate 23 g
  • fiber 5 g
  • cholesterol 16 mg
  • iron 0.0 mg
  • sodium 317 mg
  • calcium 11 mg
  • Est. Added Sugars 0
  • sugars 0

How to Make It

  1. Cook pancetta in a large skillet over medium-high 3 minutes or until crisp. Remove pancetta, reserving drippings in pan; coarsely chop pancetta. Add orzo to drippings; cook over medium-high 2 to 3 minutes, stirring occasionally. Stir in chicken stock; bring to a boil. Boil 10 minutes or until liquid is absorbed. Remove from heat. Stir in olive oil and vinegar. Sprinkle with pancetta and chives.

    How to Cook Pancetta Image