Orzo Carbonara

• 6 ounces bacon, cut into 1/2-inch pieces
• 2 tablespoons (1/4 stick) butter
• 1 pound orzo (rice-shaped pasta)
• 5 cups (about) canned low-salt chicken broth
• 1/2 cup whipping cream
• 1 cup grated Parmesan cheese
• 1 teaspoon chopped fresh thyme

1. Cook bacon in heavy large saucepan over medium heat until crisp, about 8 minutes.
2. Using slotted spoon, transfer bacon to paper towel and drain.
3. Pour off all but 1 tablespoon drippings from pan.
4. Add butter and cook until butter begins to brown, about 2 minutes; mix in orzo.
5. Add 4 1/2 cups broth; simmer uncovered until orzo is just tender but still firm to bite and broth is absorbed, stirring often, about 8 minutes.
6. Add cream; bring to simmer.
7. Mix in cheese and thyme, then bacon.
8. Season with salt and pepper.
9. Thin with additional broth, if desired.

bacon, butter, orzo, chicken broth, whipping cream, parmesan cheese, thyme

Taken from www.epicurious.com/recipes/food/views/orzo-carbonara-104589 (may not work)