🇭🇺 Risotto Alla Carbonara

Risotto alla carbonara is like the pasta dish (bacon, eggs, and cheese) with Arborio rice. It's a creamy and comforting recipe, and couldn't be easier to make.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Starting from a cold pan, heat guanciale (5 min.) in olive oil until it has crisped up significantly & rendered down much of its fat. Remove with slotted spoon & set aside for later. Pour out fat, reserving 1T in pan.

Step 2

Sauté shallot in guanciale fat (1 min.); add rice. Splash in wine & reduce completely.

Step 3

Slowly stir in hot chicken broth, one ladleful at a time, only adding more once the last addition has been fully absorbed by the rice. (This should take about 16 min. total) When you're nearing end of broth, taste rice:, making sure that it is al dente. (Soft on outside with a tiny bite left in the center of the grain.) When it's at this stage, remove from heat, cover, & let sit to finish cooking while you prepare egg mixture.

Step 4

In sm. bowl or ramekin, whisk together egg yolk, cream, black pepper, & as much cheese as you want into a pale-yellow emulsion. Fold into the still-warm risotto, loosening it up a bit.

Step 5

Plate risotto. Top with the reserved crispy guanciale, a few large shavings of Pecorino, & a very generous crack of black pepper (which is, allegedly, the "charcoal" in carbonara).

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