Creamy Spinach Bacon Orzo

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• 6 each strips bacon (cut into small pieces)
  Ingredient note

  Source: 6 strips bacon (cut into small pieces)
• 4 cloves garlic (minced)
  Ingredient note

  Source: 4 cloves garlic (minced)
• 1/4 teaspoon Italian seasoning
  Ingredient note

  Source: 1/4 teaspoon Italian seasoning
• 1 cup uncooked orzo pasta
  Ingredient note

  Source: 1 cup uncooked orzo pasta
• 2 cups chicken or vegetable broth
  Ingredient note

  Source: 2 cups chicken or vegetable broth
• 1 cup heavy/whipping cream
  Ingredient note

  Source: 1 cup heavy/whipping cream
• 1/2 cup freshly grated parmesan cheese
  Ingredient note

  Source: 1/2 cup freshly grated parmesan cheese
• 2 cups fresh baby spinach
  Ingredient note

  Source: 2 cups (packed) fresh baby spinach
• As Needed Salt
  Ingredient note

  Source seasoning: Salt & pepper (to taste)
• As Needed Black pepper
  Ingredient note

  Source seasoning: Salt & pepper (to taste)

1. Cut the bacon into small pieces (this is quick and easy with kitchen shears) and fry it in a soup pot until crispy.
2. Add the garlic, Italian seasoning, and orzo to the pot (don't drain the bacon grease, and leave the bacon in the pot). Cook for 2-3 minutes, stirring often (this infuses the orzo with more flavor and toasts it a bit).
3. Stir in the chicken broth and cream. Once it starts bubbling, continue cooking for 10 minutes, uncovered, stirring fairly often. You will likely need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. furiously boil, and you don't want the liquid to reduce too much before the pasta has cooked.
4. Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes or until it has thickened up to your liking. The orzo will absorb the liquid quickly, so if it still seems like there's too much, just wait a little bit longer. Season with salt & pepper as needed.