Step 1

Bring a pan of heavily salted water to the boil. Add the orzo and cook for 10 minutes or until al dente (cooked but still with some bite).

Step 2

Meanwhile, put a small frying pan over a medium heat and add the pancetta. Cook for around 5 minutes, stirring occasionally, until crisp and golden. Set aside.

Step 3

Add the egg and egg yolk to a large heatproof bowl, then whisk in the grated parmesan. Once the orzo is cooked, reserve a mugful of the cooking water, then drain.

Step 4

Bring a small pan of water to a simmer, then put the bowl with the egg mixture on top (don’t let the water touch the bowl). Add the pancetta and all its rendered fat to the bowl, followed by the orzo and a splash of pasta water. At first the mixture will look wet, but stir continuously and the liquid will thicken into a glossy sauce, coating the orzo. Divide between bowls, then season with plenty of black pepper and a final grating of cheese.