Ingredients:

  • 1 lb (450g) dried orzo pasta
  • 4 quarts (3.8L) water
  • 2 tbsp (34g) kosher salt
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) fresh lemon juice
  • ½ cup (50g) freshly grated Parmesan cheese
  • ¼ tsp (1.5g) cracked black pepper

Instructions:

  1. Fill a large stock pot with 4 quarts (3.8L) of water and bring to a rolling boil over high heat. Stir in the kosher salt.
  2. Pour in the orzo and stir immediately for 30 seconds to prevent the grains from clumping. Maintain a steady simmer.
  3. Begin tasting the pasta at the 7-minute mark. Remove from heat once it reaches al dente (typically 8-9 minutes).
  4. Reserve approximately ½ cup (120ml) of the starchy pasta water, then drain the orzo using a colander.
  5. Return the drained pasta to the pot over low heat. Stir in the butter, lemon juice, and Parmesan cheese, adding the reserved pasta water one tablespoon at a time until the pasta is glossy and velvety.