Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add orzo and cook until al dente, about 8-10 minutes.
- In a 10-inch skillet, melt butter over medium heat. Add freshly cracked black pepper and sauté for about 30 seconds.
- Drain the orzo, reserving ½ cup of pasta water. Add the orzo to the skillet, coating it in the butter and pepper.
- Remove from heat and stir in Pecorino Romano cheese, adding reserved pasta water gradually until creamy.
- Taste and adjust seasoning with salt or additional pepper. Serve hot, garnished with more cheese and pepper.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water to loosen the orzo.