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20 Minute Lemon Butter Orzo Carbonara. This is the simplest way to make carbonara pasta. You need just one skillet and about 20 to 30 minutes. The orzo is toasted in lemon butter, garlic, and thyme, then cooked and tossed with eggs and parmesan to create that classic creamy carbonara sauce. It’s so delicious, and the bacon on top really finishes it off just wonderfully. A little extra parmesan and butter is all you need.
This recipe is so simple and perfect for anyone who really enjoys a delicious bowl of pasta for dinner. Carbonara is a pretty classic Italian pasta, usually made with bacon, eggs, lots of parmesan cheese, and a longer cut of pasta.
The secret to a great carbonara is the sauce. It consists of raw eggs and grated parmesan cheese. The eggs are tossed with the steaming pasta. As the tossing process takes place, the heat from the steaming pasta cooks the eggs, creating the silkiest, cheesiest pasta.
If you’re unfamiliar with this method, it might sound like a funny way to make pasta, but it really is so delicious. The sauce is rich and creamy!
My variation on this classic pasta is made simply in one skillet with orzo pasta, butter, fresh lemon, and thyme. I love this dish because it comes together so quickly and with minimal ingredients – yet it’s still so good!
It’s also great because I sometimes struggle with my pasta not being hot enough to fully cook the eggs in the sauce. This one-skillet method makes things easy and ensures the most perfect, silky, creamy sauce!
Here are the details
Step 1: cook the bacon
Bacon is essential to a yummy carbonara pasta. Use a thick-cut bacon and give it a nice chopping before cooking.
Be sure to cook the bacon in a skillet that will be large enough also to cook the pasta.
Once the bacon is crispy, remove it from the skillet and set aside for topping.
Step 2: cook the orzo
Now, in that same skillet, add a couple of slices of butter. Add the lemon slices, then the garlic and thyme. Mix in the orzo and let the orzo cook in the lemon butter for a couple of minutes until it’s lightly toasted.
Now mix in a few cups of water, plus the spinach. Let the orzo cook until it’s just al dente. Do not drain the pasta.
Step 3: mix the eggs with the Parmesan
While the orzo is cooking, whisk the eggs together with the parmesan cheese. I usually season with black peppers and chili flakes, too.
Step 4: mix the eggs into the pasta
Remove the skillet of orzo from the heat. There should be some liquid left in the skillet. Working quickly, stir in the egg mixture. Continue to stir continuously until the eggs create a creamy cheese sauce.
This step is really important. Be sure to toss really the orzo for a good minute until the sauce thickens. You’ll then have perfect orzo carbonara.
I love to finish the carbonara with fresh basil, salt, and pepper. Once you plate the carbonara, top with the reserved bacon. Then add a little drizzle of melted butter + freshly grated parmesan cheese.
Top this however you like! It’s great served alongside grilled or roasted chicken or steak. You could also top it with asparagus or even broccoli. But be sure to include a big salad to complete the meal. So yummy!
Looking for other easy weeknight dinners? Here are some favorites.
One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce
Easy Greek Sheet Pan Chicken Souvlaki and Potatoes
Browned Garlic Butter Creamed Corn Cheese Ravioli
One Skillet Cheesy Broccoli Cheddar Orzo Bake
Lastly, if you make this 20 Minute Lemon Butter Orzo Carbonara, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Author: Tieghan Gerard
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings: 6
Calories Per Serving: 514 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 6 slices bacon, chopped
- 2 tablespoons salted butter, at room temperature
- 1 lemon, sliced
- 2 tablespoons fresh thyme leaves
- 2 cloves garlic, chopped
- 1 pound dry orzo pasta
- 2 cups fresh baby spinach
- salt and black pepper
- 3 large eggs, at room temperature
- 1 cup freshly grated parmesan cheese
- 1/4 cup fresh basil, chopped
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Instructions
1. Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. If desired, remove some of the bacon fat.
2. To the skillet, add the butter, lemon slices, thyme, garlic, and orzo. Cook until the orzo is toasted, 2 minutes. Add 3 cups water and the spinach.Season with salt and pepper. Cook 5 minutes, until the orzo is al dente and most of the liquid has evaporated, but not all of it.
3. Whisk together the eggs and parmesan in a bowl.
4. Remove the orzo from the heat. Add the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Add the basil and season with salt and pepper.
5. Serve the carbonara with grated parmesan and bacon. Drizzle a bit of olive oil or melted butter over top. Enjoy!
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