Creamy Orzo with Bacon, Fava Beans, & Morels
D'Artagnan | Yield: 4
This decadent recipe comes together quickly and makes a great side dish for lamb, pork, chicken, or veal. Applewood smoked bacon complements our favorite spring produce, fresh fava beans and morel mushrooms, while lemon zest and black truffle butter add layers of flavor.
- 3 slices Applewood Smoked Bacon, diced
- 2 tablespoons Black Truffle Butter
- 1 medium shallot, finely chopped
- ¾ cup shelled fresh fava beans
- 12 fresh morel mushrooms, cleaned well, halved
- ½ lemon, juice + zest
- 1 cup mascarpone
- Kosher salt
- 1 cup orzo
- ¼ cup finely grated parmesan cheese
- Freshly ground black pepper
- Fresh parsley, chopped, to garnish
- In a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and set aside. Pour out all but about 1 tablespoon of bacon fat. Return pan heat and increase temperature to medium-high. Add truffle butter and shallot. Sauté shallot until translucent; then add fava beans, morels, and lemon juice, continuing to cook until favas and mushrooms are cooked through.
- Meanwhile, bring a pot of salted water to a boil. Cook orzo until al dente then drain, reserving 1 cup of the pasta water.
- Add mascarpone to the vegetable mixture, stir with a wooden spoon until melted. Add bacon and drained orzo, stir to combine. Add some reserved pasta water, a little at a time, until desired consistency is achieved. (we added about 2/3 of a cup) Stir in lemon zest and parmesan cheese. Taste for seasoning; add salt &/or pepper, if needed. Remove to a warm serving dish, garnish with parsley and serve.