Orzo Carbonara

Who's watching their fat intake anyway? Go ahead. Live a little.

Orzo  Carbonara

6 ounces bacon, cut into ½-inch pieces

2 tablespoons butter

1 pound orzo (rice-shaped pasta)

5 cups canned low-salt chicken broth, divided

½ cup whipping cream or table cream

1 cup grated Parmesan cheese

1 teaspoon chopped fresh thyme

Salt and pepper to taste

1.  Cook bacon in large heavy saucepan over medium heat until crisp, about 8 minutes.

2.  Using slotted spoon, transfer bacon to paper towel and drain.

3.  Pour off all but 1 tablespoon of bacon drippings from pan.

4.  Add butter and cook until butter begins to brown, about 2 minutes.

5.  Add orzo and 4 ½ cups chicken broth to pan.

6.  Simmer uncovered until orzo is just tender but still firm to bite and broth is absorbed, stirring often, about 8 minutes.

7.  Mix in Parmesan cheese and fresh thyme. Then stir in bacon.

8.  Season with salt and pepper.

9.  Thin with additional chicken broth if desired.

NOTE: May add one diced shallot or 3 tablespoons diced onion. Chopped mushrooms or chopped fresh asparagus may be added for color, flavor, and interest. <Would these be sautéed in extra bacon grease in separate pan and added at end with cheese?>