In a small mixing bowl, add 2 egg yolks and approximately ¼ cup grated parmigiano reggiano. Whisk together to form a paste. Set aside.

Add ⅓ cup diced pancetta to a cold pan, then place the heat on low. Allow the fat to render on low for a few minutes, then increase the heat to medium. Saute until all of the pieces are crispy.

Use a slotted spoon or spatula to remove the pancetta bits from the pan and place them on a paper towel. Leave the pork fat in the pan.

Add the 1 cup of sliced cherry tomatoes to the pan over medium heat. Saute for about 1 minute, then add ½ cup orzo. Stir, allowing the orzo to gently toast for 1-2 minutes.

Pour in 1 cup of water/broth and stir to combine, making sure no orzo bits are stuck to the pan. Bring to a simmer on medium heat. Simmer until orzo is cooked through and the majority of the liquid has been absorbed.

If the orzo is not done cooking when the liquid is absorbed, add more as needed and continue until cooked through.

To the cooked orzo, add another ¼ cup parmigiano reggiano cheese on low heat along with 1 tbsp butter. Stir to combine until the butter is incorporated.

Add in a generous amount of cracks of black pepper. Taste the orzo and add kosher salt to your preference. Turn off the heat.

Allow to cool for about 1 minute, then add in the egg yolk/cheese paste. Stir immediately to prevent scrambling. Stir until fully incorporated.

Stir in half of the crispy pancetta. Serve hot, garnishing with the remaining crispy pancetta along with more black pepper and more parmesan cheese.