Orzo with courgette and pancetta

Method

1. Cook the orzo in a large pan of salted boiling water. Save a cup full of the cooking water before you drain the orzo and refresh immediately in cold water. Sprinkle with sea salt and drizzle with olive oil. Leave to the side.

2. Cut the courgettes in half lengthways and then diagonally into small thick slices. Place a large frying pan or cast iron pan over a medium high heat.

3. Add olive oil cautiously, as even lean pancetta will release its own fat. Cook the pancetta until it is starting to turn crispy.

4. Add the courgette slices to the pan, tossing them in the pancetta fat.

5. Cook until the courgette slices soften and start to turn golden brown in places. At this stage the pancetta should be nicely crispy. Add a little of the cooking water to the frying pan and then add back the cooked orzo.

6. Take off the heat and stir together the orzo, pancetta and courgette until well combined. The orzo should be warm but not hot.

7. Stir through some freshly chopped parsley and the zest of ½ a lemon.

8. Arrange in a serving plate or individual bowls with the parmesan shaved over and a final crack of black pepper.