Risotto alla carbonara is a delicious variation of the famous first course made with egg yolks, pecorino, and guanciale! Discover the recipe to prepare it.
Prepare the vegetable broth and keep it warm. Pour the egg yolks into a bowl, add the grated pecorino and pepper, and mix well.
Place the bowl over a saucepan in a bain-marie and stir over medium-low heat until the mixture is creamy.
Cut the guanciale into strips, let it sweat in a hot pan for about 10 minutes until crispy and golden, then transfer it to absorbent paper.
Pour the rice into a saucepan and toast it dry, stirring often. Deglaze with white wine and let the alcohol evaporate.
Cook the rice by adding a ladle of hot broth at a time, ensuring the liquid is absorbed before adding the next.
Three-quarters through the cooking time, turn off the heat, cover with a lid, and let it rest for 3 minutes.
Add the egg and pecorino mixture to the rice, mix well, add half of the sautéed guanciale, and combine.
Plate and garnish with the remaining guanciale and a few marjoram leaves. Serve immediately.
Bain-marie saucepan
Saucepan
It is recommended to consume the risotto alla carbonara as soon as it is ready. It is not possible to prepare the egg yolk and pecorino cream in advance.
For an extra flavor boost, you can cream the risotto with the guanciale cooking base!
Italia, Lazio
| Energy (kcal) | 141.18 |
| Carbohydrates (g) | 4.6 |
| of which Sugars (g) | 0.2 |
| Fat (g) | 12.09 |
| of which Saturates (g) | 1.07 |
| Protein (g) | 3.14 |
| Fiber (g) | 0.06 |
| Sale (g) | 0.32 |
