1 pound orzo pasta
1/4 cup olive oil
5 cloves garlic, sprouts removed, thinly sliced with a mandoline
1/4 teaspoon fleur de sel
1/2 cup mascarpone cheese
1 cup grated Parmesan cheese
1/4 teaspoon black pepper
1 pinch nutmeg
Cook the orzo according to package directions.
Meanwhile, heat the olive oil in a large nonstick pan over medium-high heat. When the oil is hot (test by adding a single drop of water and if it sizzles, you're good!) scatter the garlic slices into the oil, making sure they are not stuck together or overlapping. Fry for about 1-2 minutes: the moment they begin to get slightly blond, carefully pour them into a colander set over an oven-safe bowl.
Scatter the garlic slices over paper towels in an even layer, and sprinkle immediately with the fleur de sel. Set aside.
When the orzo is cooked, drain it in a colander, reserving about a cup of the cooking liquid.
Return the orzo to its pot and add the mascarpone and Parmesan.
Add 1 tablespoon of the reserved garlic oil and as much of the reserved pasta water you need to thin the sauce out to your liking. Stir well to combine.
Season with the pepper and nutmeg and serve in individual bowls topped with a few garlic chips.