Instructions:

1. In a large pan over medium heat, add the diced onion and smoked pancetta. Sauté until the onion is translucent and the pancetta is lightly browned, about 5 minutes. No need to add oil as the pancetta will release its own fat.

2. Add the minced garlic to the pan and cook for another minute until fragrant.

3. Pour in the water and crumble in the vegetable stock cube. Stir well to dissolve the stock cube.

4. Stir in the orzo pasta and bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for about 15 minutes or until the orzo is tender, stirring occasionally to prevent sticking.

5. Once the orzo is cooked, remove the pan from the heat. Stir in the grated Parmesan cheese until it melts and coats the orzo evenly.

6. Add the chopped fresh parsley and season generously with freshly ground black pepper.

7. Serve the creamy orzo immediately as a delicious side dish or a light main course.