Easy One-Pan Pumpkin Orzo with Bacon and Rosemary

This Easy One-Pan Pumpkin Orzo with Bacon and Rosemary is a simple dish perfect for the fall season. Creamy pumpkin pairs beautifully with bacon and rosemary, all cooked together in one pan for a quick, no-fuss meal. Whether you’re looking for a cozy weeknight dinner or a comforting side dish for the holidays, this orzo recipe is sure to impress.

You could simply boil some orzo pasta and mix it with some canned pumpkin and chopped herbs and call it a day.

But that is NOT what we’re doing here. No sir.

We are borrowing from the technique of risotto-making and building layers upon layers of flavor – and still ready in 25 minutes, including prep! Sometimes I think when people hear ‘building layers of flavor’, they think it has to be difficult, but I’m here to tell you, it’s not!

It’s simply knowing what to add and when to add it! Promise!

So come on into my kitchen and let me walk you through how we’re going to layer all of these flavors!

And if you’re looking for other fall recipes to change up your dinner routine, check out these recipes: Hot Honey Roasted Carrots, Pumpkin Carrot Soup, Pork and Apple Meatballs, Skillet Chicken with Mushrooms and Caramelized Onions, and Creamy Potato and Mushroom Soup.

Recipe Ingredients

You’ll need the following ingredients to make this creamy pumpkin orzo:

Ingredient Notes & Substitutions

The ingredients to make this pumpkin orzo recipe are easy to find and readily available at most any grocery store.

Here are a few ingredient notes:

Orzo: A simple rice-shaped pasta made from durum wheat, semolina, and water, orzo is perfect in soups and sides like this one for its ease when eating. Use ditalini as a substitute or another very small pasta shape, but be mindful that your cooking time and the amount of liquid used may have to be adjusted accordingly.

Pumpkin: Use a high-quality, organic canned pumpkin puree for the easiest and best results. Be sure that the canned pumpkin that you use is 100% pumpkin – with no sweeteners or spices. This finished dish should taste like pumpkin, not pumpkin spice!

Bacon: The small amount of bacon in this recipe is used for a hint of smoke and background flavor, which is lovely. Use a thick-cut bacon if you can, and cut it into a small dice to work well with the orzo pasta’s small size. Pancetta, guanciale (cured pork jowl), or Italian sausage would make fine substitutes.

Shallot: Shallots, finely diced, are completely unnoticeable in the finished dish, but provide such a nice subtle foundation of flavor with the garlic and rosemary. Substitute an onion if you don’t have shallots, but dice them very small.

White wine: Use a good quality dry white wine to not only deglaze the pan but also to add a layer of flavor. It’s important to use a wine you would drink, as the flavors are concentrated when reduced in the pan (i.e., if you start with something that doesn’t taste very good, imagine what it tastes like when it’s concentrated!). I would recommend a sauvignon blanc or a chardonnay. If you prefer not to use wine, you can substitute stock for this step.

Chicken stock: Chicken stock, preferably homemade, is the flavorful liquid used to cook the orzo, but you can easily substitute bone broth or vegetable broth.

Rosemary: Fresh rosemary sprigs are used during the cooking process to scent the dish and removed at the end, instead of chopping the herb. This technique makes for easier prep and doesn’t overpower the resulting flavor. Substitute fresh sage or thyme, and use them in the same way.

Parmesan: Parmesan cheese gives the best flavor to finish this pumpkin orzo. I prefer to use the highest quality Parmigiano-Reggiano for the ultimate flavor, but you can substitute Grana Padano or even Pecorino Romano, but I would use less of it, so that it doesn’t overpower the dish.

Let’s Make Easy One-Pan Pumpkin Orzo with Bacon and Rosemary Together: STEP BY STEP

Steps 1 & 2:

Firstly, begin your prep, by finely chopping the shallot and garlic. Cut the bacon into a small dice, and leave the rosemary sprigs whole.

Secondly, in a large sauté pan or Dutch oven, cook the bacon with one of the rosemary sprigs until crispy. Remove and drain.

Steps 3 & 4:

Add the shallot and garlic to the rendered bacon fat and cook for a couple of minutes.

Then, add the orzo and let it toast in the dry pan for a couple of minutes.

Steps 5 & 6:

Add the white wine, deglaze the pan, and remove the rosemary sprig.

When the wine has completely evaporated, add the chicken stock, a fresh sprig of rosemary and let it cook at a gentle simmer for 4-5 minutes.

Steps 7 & 8:

Next, add the pumpkin puree and simmer over medium-low heat for another couple of minutes.

Taste and season with salt and pepper.

Steps 9 & 10:

Add back the bacon to the cooked orzo.

And then, when the orzo is al dente, remove it from the heat and add the butter and cheese. ENJOY!

Serving Suggestions

• For a fall masterpiece, serve this pumpkin orzo with these Pork and Apple Meatballs or with this Pork Tenderloin.
• Sub out the potatoes and serve it with this Sheet Pan Chicken with Figs for serious autumnal vibes.
• Change up your Thanksgiving side-dish game and surprise everyone with this cheesy pumpkin orzo.
• Seared scallops would be stunning on top of this orzo and make for such a cozy meal
• Garnish with toasted pumpkin seeds or pepitas.

Storage & Reheating

STORAGE: Store this in an airtight container in the refrigerator for up to 4 days.

REHEATING: To reheat in the oven, place the orzo in an oven-proof pan or dish with a splash of water or broth and cover with aluminum foil. Place in a 375-degree oven until warmed through. On the stovetop, place the orzo into a sauté pan with a splash of water or broth and heat over medium-low heat until warmed through. And finally, you can also reheat it in the microwave in 30 second intervals until everything is warmed through.

FREEZING: This dish can be frozen in an airtight container for up to 6 months. Thaw in the refrigerator overnight before reheating.

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