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20 Minute Lemon Butter Orzo Carbonara. This is the simplest way to make carbonara pasta. You need just one skillet and about 20 to 30 minutes. The orzo is toasted in lemon butter, garlic, and thyme, then cooked and tossed with eggs and parmesan to create that classic creamy carbonara sauce. It’s so delicious, and the bacon on top really finishes it off just wonderfully. A little extra parmesan and butter is all you need.
This recipe is so simple and perfect for anyone who really enjoys a delicious bowl of pasta for dinner. Carbonara is a pretty classic Italian pasta, usually made with bacon, eggs, lots of parmesan cheese, and a longer cut of pasta.
The secret to a great carbonara is the sauce. It consists of raw eggs and grated parmesan cheese. The eggs are tossed with the steaming pasta. As the tossing process takes place, the heat from the steaming pasta cooks the eggs, creating the silkiest, cheesiest pasta.
If you’re unfamiliar with this method, it might sound like a funny way to make pasta, but it really is so delicious. The sauce is rich and creamy!
My variation on this classic pasta is made simply in one skillet with orzo pasta, butter, fresh lemon, and thyme. I love this dish because it comes together so quickly and with minimal ingredients – yet it’s still so good!
It’s also great because I sometimes struggle with my pasta not being hot enough to fully cook the eggs in the sauce. This one-skillet method makes things easy and ensures the most perfect, silky, creamy sauce!
Here are the details
Step 1: cook the bacon
Bacon is essential to a yummy carbonara pasta. Use a thick-cut bacon and give it a nice chopping before cooking.
Be sure to cook the bacon in a skillet that will be large enough also to cook the pasta.
Once the bacon is crispy, remove it from the skillet and set aside for topping.
Step 2: cook the orzo
Now, in that same skillet, add a couple of slices of butter. Add the lemon slices, then the garlic and thyme. Mix in the orzo and let the orzo cook in the lemon butter for a couple of minutes until it’s lightly toasted.
Now mix in a few cups of water, plus the spinach. Let the orzo cook until it’s just al dente. Do not drain the pasta.
Step 3: mix the eggs with the Parmesan
While the orzo is cooking, whisk the eggs together with the parmesan cheese. I usually season with black peppers and chili flakes, too.
Step 4: mix the eggs into the pasta
Remove the skillet of orzo from the heat. There should be some liquid left in the skillet. Working quickly, stir in the egg mixture. Continue to stir continuously until the eggs create a creamy cheese sauce.
This step is really important. Be sure to toss really the orzo for a good minute until the sauce thickens. You’ll then have perfect orzo carbonara.
I love to finish the carbonara with fresh basil, salt, and pepper. Once you plate the carbonara, top with the reserved bacon. Then add a little drizzle of melted butter + freshly grated parmesan cheese.
Top this however you like! It’s great served alongside grilled or roasted chicken or steak. You could also top it with asparagus or even broccoli. But be sure to include a big salad to complete the meal. So yummy!
Looking for other easy weeknight dinners? Here are some favorites.
One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce
Easy Greek Sheet Pan Chicken Souvlaki and Potatoes
Browned Garlic Butter Creamed Corn Cheese Ravioli
One Skillet Cheesy Broccoli Cheddar Orzo Bake
Lastly, if you make this 20 Minute Lemon Butter Orzo Carbonara, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Lemon Butter Orzo Carbonara
Servings: 6
Calories Per Serving: 514 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 slices bacon, chopped
- 2 tablespoons salted butter, at room temperature
- 1 lemon, sliced
- 2 tablespoons fresh thyme leaves
- 2 cloves garlic, chopped
- 1 pound dry orzo pasta
- 2 cups fresh baby spinach
- salt and black pepper
- 3 large eggs, at room temperature
- 1 cup freshly grated parmesan cheese
- 1/4 cup fresh basil, chopped
Instructions
- 1. Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. If desired, remove some of the bacon fat. 2. To the skillet, add the butter, lemon slices, thyme, garlic, and orzo. Cook until the orzo is toasted, 2 minutes. Add 3 cups water and the spinach. Season with salt and pepper. Cook 5 minutes, until the orzo is al dente and most of the liquid has evaporated, but not all of it. 3. Whisk together the eggs and parmesan in a bowl.4. Remove the orzo from the heat. Add the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Add the basil and season with salt and pepper.5. Serve the carbonara with grated parmesan and bacon. Drizzle a bit of olive oil or melted butter over top. Enjoy!
My family loved this! So easy and so good. Another winner from HBH!
Hi Katie,
Happy Friday!! I appreciate you making this recipe and your feedback, so glad to hear it turned out nicely for you! Xx
I made this tonight and it was so yummy! I didn’t have orzo on hand, so substituted with another pasta. I may have cooked out too much water in the pasta, because the sauce was a little dry. I added heavy cream to thin it out, and drizzled olive oil at the end as suggested to make it creamy perfection. I served it with chicken breast. Next time I’ll add in asparagus too. Yum! Thanks Tieghan!
Love to hear this!! Thanks so much for giving this dish a try and sharing your feedback! xT
Super good, I definitely agree about the orzo needing more time to cook. More like 8-9 minutes. But flavour is fantastic.
Hey Kathleen,
Thanks for this feedback! So glad to hear you enjoyed this dish, I appreciate you making it! xT
I used chicken instead of bacon and tossed in some cherry tomatoes with the chicken . Definitely have to cook the orzo at least 6 -7 min . Really quick and easy , I’m thinking of adding grilled asparagus to this as well .
Hey Kris,
Awesome!! Thanks so much for making this recipe and your comment, I’m so glad it was yummy! Asparagus would be a great addition! xx
The flavor was great but I think the eggs got too hard rather than creamy. What did I do wrong?
Hi Christina,
Thanks for trying this recipe!! I would say the eggs may have cooked slightly for you, the key is really to toss the eggs/parmesan mixture with the orzo quickly and thoroughly. I hope this helps! xx
Hello! So excited to try this. I don’t have a lemon, but have lemon juice. Thoughts on this substitution? Thanks!
Hi Mariah,
That should work just fine for you! I hope you love this dish! xT
Egg yolks are traditional for carbonara, you don’t specify just the yolks. Do you incorporate the whites in this recipe as well?
Hey Erik,
I used the whole eggs for this recipe, but if you just wanted to use the yolks that is totally up to you! Let me know if you give this dish a try! xT
This was so tasty! I loved it. The orzo needed a few more minutes to cook though.
Thanks so much Katelyn!!
The orzo needs to cook for at least 8 minutes and I needed to add /4 cup more water to keep it boiling.
Otherwise it was yummy!
Hi Jane,
Thanks so much for trying this dish and sharing your feedback! Glad to hear it turned out tasty for you:) Xx
You may call this however you want and I don’t doubt it being good but it’s not pasta nor Carbonara. Also, Carbonara needs Pecorino Romano, not Parmigiano, two vastly different cheese.
Thanks so much for your feedback:)
In the future please verify facts before commenting, it makes your statements far more credible.
On the contrary, orzo is indeed pasta and while Pecorino Romano may be traditional in Carbonara, Parmesan is an acceptable substitution, especially if one prefers a less salty cheese or must watch their sodium intake for health reasons. Teighan did not place the word ‘traditional’ within the name of this Carbonara recipe.
Marie, thank you for being a voice of reason in a sea of hysterics.
Can I use chicken broth instead of water?
Sure can!
Hey Tisha,
Of course, that will work nicely for you! I hope you love this recipe! xT
Should the lemon slices be taken out before serving it?
Hi Kelly,
Totally up to you, but I left the lemons in the dish:) Please let me know if you have any other questions! xx
2 cups of spinach? I don’t see that in your blog post instructions or in the photos.
Hi Christy,
The spinach is added in step 2 of the directions and I also talk about it in the narrative: “Now mix in a few cups of water, plus the spinach. Let the orzo cook until it’s just al dente. Do not drain the pasta.” If you don’t want to add the spinach, that is just fine as well:) I hope you love this recipe! xx
Looks great! One note, pecorino romano is traditional in carbonara, not Parmigiano reggiano. I often make it with grated parm because my kids like the flavor better, but since it’s a Roman dish the traditional cheese is the pecorino from the region.
Thanks so much Alexis! I appreciate your feedback and yes, you can absolutely use pecorino to give this more of the classic flavors! I hope you love this dish! xx
There are no lemons in the recipe. Also you said spinach but the picture isn’t showing 2 cups of spinach in it, just looks like you see the thyme.
Hey Shelly,
You are going to use 1 sliced lemon in step 2 and then you can add the spinach in step 2 as well. If you want to skip the spinach that is totally fine too! xx
How many lemons?
Hey TJ,
You will use 1 lemon, sliced:) Let me know if you give this dish a try, I hope you love it! xT
Would love to make this. Read the recipe ingredient list a couple of times; but, it’s missing the amount of lemon/lemon slices to use
Hey Kim,
You are going to use 1 lemon, sliced:) Let me know if you give this dish a try, I hope you love it! xT