Pour the orzo into a large pan of salted, boiling water and cook for 7-9 minutes or until the orzo is done. Drain.

Meanwhile, peel and chop the onion and pancetta and put in a large saucepan. Cook over a medium heat for a couple of minutes, until the pancetta has started to brown. Pour in the wine.

Slice the courgettes into bitesize chunks and add to the pancetta pan. Put a lid on and cook for 7-8 minutes until the courgettes are softened.

Pour the cooked orzo into the pancetta and courgette pan and add the cream cheese and parmesan. Season with salt and pepper. Stir well until the cheese has melted.