Tomato, Spinach & Bacon Orzo with Mascarpone

Streaked bacon provides flavor and fat to this tomato and bacon orzo with spinach dish. This is my favorite single-skillet recipe. Look for bacon slices with streaks of fat. This recipe features a tomato-based sauce and sautéed spinach with a creamy, risotto-like consistency.

I put whole slices of bacon in a cold pan and cook them over medium heat until they brown but don't burn. I remove the bacon from the pan and add onions to the same pan to brown them. I add garlic and tomato paste to the pan. I cook the tomato paste in the pan for a minute or so before adding orzo to eliminate its raw taste.

Cooking the orzo pasta in the same pan adds flavor to the sauce. I cook the orzo almost al dente. I add mascarpone cheese at the end of cooking. Spinach and fresh basil cook rapidly. It looks like there are too many greens, but there are not. And the sun-dried tomatoes stay distinct in the sauce.

I like to use a large, deep pan and a wooden spoon for this dish. The pasta needs to be stirred often while cooking in the sauce. Chopped bacon and grated parmesan cheese should be added to the dish after the spinach wilts. Fresh basil and parmesan cheese may be provided for use at the table. I prepare the entire dish in one pan, starting with the bacon, to simplify cleanup after the meal.