Ingredients:

  • 2 cups (400g) Orzo or small macaroni
  • 2 tbsp (30ml) Extra virgin olive oil
  • 2 tbsp (28g) Unsalted butter
  • 4 cloves (20g) Garlic, minced
  • 2 cups (480ml) Chicken broth (low sodium)
  • 1/2 tsp (3g) Sea salt
  • 1/4 tsp (1g) Cracked black pepper
  • 3/4 cup (75g) Freshly grated Parmesan cheese
  • 1 tbsp (15ml) Fresh parsley, chopped
  • 1 tsp (5ml) Lemon juice

Instructions:

  1. Heat the olive oil and butter in a 12-inch deep skillet over medium heat. Once the butter foams, add the dry pasta and stir constantly for 2–3 minutes until the pasta turns a mahogany-colored brown.
  2. Lower the heat slightly and stir in the minced garlic. Sauté for exactly 60 seconds until fragrant, ensuring the garlic does not turn dark brown.
  3. Pour in the chicken broth and add salt and pepper. Increase heat to medium-high and bring to a gentle simmer. Cook, stirring occasionally, for 7–9 minutes until the pasta absorbs the broth and the sauce thickens.
  4. Reduce heat to low. Gradually fold in the Parmesan cheese a handful at a time, stirring constantly until melted. Stir in the parsley and lemon juice, then remove from heat immediately.