Ingredients
½ tbsp olive oil
600ml chicken stock
300g orzo
130g diced pancetta
2 fat garlic cloves, peeled, kept whole but bashed with a knife
25g butter
3 eggs
100g parmesan, finely grated, plus extra to serve
Freshly ground black pepper to serve

Method
Into a frying pan add the oil and half of the butter over a medium high heat. When the butter has melted, add the orzo and cook it over a medium heat for a few minutes, stirring regularly, until it’s slightly golden brown.

Add the stock, stir through and bring to the boil.  Reduce to a simmer and cook until all of the liquid has been almost been absorbed by the orzo.  You’ll need to stir the orzo regularly, making sure to scrape the bottom, especially towards the end, to prevent it from sticking.

How long the orzo will take will depend on the make so this could take up anywhere from 15 to 25 minutes.  When all of the stock has been absorbed, test a piece of the orzo.  If you are happy with how soft the orzo is then move on, if not, add 50ml of boiling water and continue to cook until the liquid has been absorbed.  Check again, if cooked, move on, if not, add a little more water and continue until the orzo has cooked through, you want the orzo to be soft and creamy, not gloopy.

Meanwhile fry the pancetta with the garlic and remaining butter until the pancetta goes golden and crispy.  Remove the garlic and discard and turn the heat to low and just keep warm until the pasta is cooked. 

In a jug, crack the eggs and beat. Add a very good grind of black pepper and 3/4 of the parmesan and stir through.

Turn the heat down a little and then stir through the egg mixture.  Keep stirring for a few minutes, your pasta should be creamy, glossy and saucy.  Don’t overcook, just heat through until everything is hot.

Divide between bowls, then season with freshly ground black pepper and the remaining cheese.