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Recipes with

Kritharoto "carbonara"

Cooking time

20' - 25'

Preparation time





  • 500 g coarse kritharaki (orzo), HELIOS

  • 200 g bacon

  • 30 g butter

  • 1 teaspoon of paprika flakes

  • 120 ml sweet wine

  • 1,300 ml chicken stock

  • 300 g cream cheese

  • 200 ml cream

  • 1 egg

  • 1 tbsp tarragon, dried

  • zest of 1 orange

  • salt, pepper


Place a non-stick pan on high heat to heat up well. Add the bacon cut into thin strips and sauté for 3-4 minutes, until it gets brown. Add the butter and the paprika and stir for 1 minute. Add the kritharaki and stir for 2-3 minutes. Add the wine and let it “sit” for 2 minutes, until the alcohol evaporates.

Season with salt and pepper and start pouring the broth in portions, waiting for the first portion to be absorbed before pouring the next one. This process will take about 20 minutes.

Add the cream cheese and stir, until it melts and combines with the rest of the ingredients. In a bowl, whisk the egg, the cream and the tarragon. Pour the mixture into the pan and stir. Boil it for 1-2 minutes and remove it from heat. Add the orange zest and serve.

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