Orzo with Pancetta, Tomatoes and Cream

Orzo with Pancetta, Tomatoes and Cream

1 lb. orzo pasta
2 tablespoons olive oil
1 large shallot, finely chopped
2 garlic cloves, pushed thru a press
1 - 14.5 oz. can diced tomatoes, drained
1 1/2 cups heavy cream
4 to 6 slices pancetta, chopped

3/4 cup grated Parmesan cheese
Salt and ground pepper

Cook the orzo in a large pot of salted boiling water until al dente. Drain.
Meanwhile, heat a large skillet over medium-high heat. Add the pancetta and cook until crispy, about 5 minutes. Remove from skillet and place on a paper towel lined plate. Wipe the skillet with a paper towel and add the olive oil. Heat over medium flame. Add the shallots and garlic and saute until tender, about 5 minutes. Add the tomatoes and cook until tender and heated through, about 10 minutes. Stir in the heavy cream. Cook for about 2 minutes longer just to heat the cream.
Remove for the heat and add the orzo to the skillet tossing to coat completely. Sprinkle with the Parmesan and toss again. Add the pancetta and toss one final time. Season with salt and pepper and another sprinkle of Parmesan cheese and serve.

Footnotes - The photo was taken using bow tie pasta. You can substitute the orzo for another pasta if you desire.