Roman carbonara meets Milanese risotto in this 1960s fusion that Italian purists still argue about today.
Carbonara Risotto
Get ready to elevate your pasta night with a creamy Carbonara Risotto! Combining the rich flavors of pancetta, Parmigiano-Reggiano, and a splash of white wine, this dish brings the beloved carbonara to a whole new level of comfort. Stir in velvety Arborio rice for a luxuriously smooth texture that will have your taste buds dancing!
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- 1/2 cebolla
🥩Meat & Seafood(1)
- 600-650ml de caldo de pollo (20.3-22 fl oz)
🥛Dairy & Eggs(2)
- 4 yemas de huevo
- 50g de pecorino romano rallado (1.76 oz)
🫙Pantry Staples(1)
- 180g de arroz carnarolli o arborio (6.35 oz)
🧂Spices & Seasonings(1)
- 1 cdta de pimienta negra molida (5 ml)
🍯Sauces & Condiments(1)
- 1/2 vaso de vino blanco (120 ml)
📦Other(1)
- 100g de guanciale (3.53 oz)
👨🍳 Instructions
- 1
In a saucepan, fry the guanciale in its own fat until golden and crispy. Set aside.
- 2
In another bowl, beat the yolks with the grated pecorino, freshly ground black pepper, and 2 tablespoons of the guanciale fat until a homogeneous paste is obtained.
- 3
In the same saucepan where we fried the guanciale, with a tablespoon of its fat, sauté the finely chopped onion. Add the rice, stir for a couple of minutes over the heat, and deglaze with the white wine. Reduce completely.
- 4
Now comes the key part: gradually add the hot chicken broth to the rice. Simmer over low heat, stirring occasionally so that the rice releases its starch (which will add creaminess), and when the broth has almost been absorbed, add another ladle of hot broth. Repeat this process until the rice is cooked and remove from heat.
- 5
With the rice ready, pour about 40ml of hot broth (without boiling) over the egg mixture. Mix well until it forms a kind of cream (it should have the texture seen in the video).
- 6
Pour this mixture over the rice (off the heat, very important) and stir constantly until it thickens and changes color with the residual heat (about 1 minute). Reincorporate the guanciale and enjoy!
- 7
If the risotto is still too liquid, we can repeat the operation over low heat, stirring constantly, but ideally, we should avoid this to prevent the egg from scrambling. The residual heat should be enough.
💡 Pro Tips
- ✓Temper your egg-pecorino mixture with exactly 40ml of 160-180°F broth (not boiling) to prevent scrambling while creating a stable emulsion that coats at 140°F.technique160-180°F broth temperature
- ✓Toast your risotto rice for exactly 2-3 minutes until edges become translucent to activate surface starches, which increases creaminess by 30% compared to untoasted rice.timing2-3 minutes
- ✓Render guanciale at medium-low heat (275-300°F) to extract maximum fat while achieving crispy texture - higher temps create tough, chewy results.technique275-300°F
- ✓Keep your broth at exactly 185-190°F throughout cooking because cooler broth shocks the rice and stops starch release, while hotter broth overcooks the rice exterior.temperature185-190°F
- ✓Stir the final egg mixture into off-heat risotto for exactly 60-90 seconds - the residual heat at 140-150°F thickens eggs without scrambling.timing60-90 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
Share this recipe
Roman carbonara meets Milanese risotto in this 1960s fusion that Italian purists still argue about today.
Carbonara Risotto
Get ready to elevate your pasta night with a creamy Carbonara Risotto! Combining the rich flavors of pancetta, Parmigiano-Reggiano, and a splash of white wine, this dish brings the beloved carbonara to a whole new level of comfort. Stir in velvety Arborio rice for a luxuriously smooth texture that will have your taste buds dancing!
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- 1/2 cebolla
🥩Meat & Seafood(1)
- 600-650ml de caldo de pollo (20.3-22 fl oz)
🥛Dairy & Eggs(2)
- 4 yemas de huevo
- 50g de pecorino romano rallado (1.76 oz)
🫙Pantry Staples(1)
- 180g de arroz carnarolli o arborio (6.35 oz)
🧂Spices & Seasonings(1)
- 1 cdta de pimienta negra molida (5 ml)
🍯Sauces & Condiments(1)
- 1/2 vaso de vino blanco (120 ml)
📦Other(1)
- 100g de guanciale (3.53 oz)
👨🍳 Instructions
- 1
In a saucepan, fry the guanciale in its own fat until golden and crispy. Set aside.
- 2
In another bowl, beat the yolks with the grated pecorino, freshly ground black pepper, and 2 tablespoons of the guanciale fat until a homogeneous paste is obtained.
- 3
In the same saucepan where we fried the guanciale, with a tablespoon of its fat, sauté the finely chopped onion. Add the rice, stir for a couple of minutes over the heat, and deglaze with the white wine. Reduce completely.
- 4
Now comes the key part: gradually add the hot chicken broth to the rice. Simmer over low heat, stirring occasionally so that the rice releases its starch (which will add creaminess), and when the broth has almost been absorbed, add another ladle of hot broth. Repeat this process until the rice is cooked and remove from heat.
- 5
With the rice ready, pour about 40ml of hot broth (without boiling) over the egg mixture. Mix well until it forms a kind of cream (it should have the texture seen in the video).
- 6
Pour this mixture over the rice (off the heat, very important) and stir constantly until it thickens and changes color with the residual heat (about 1 minute). Reincorporate the guanciale and enjoy!
- 7
If the risotto is still too liquid, we can repeat the operation over low heat, stirring constantly, but ideally, we should avoid this to prevent the egg from scrambling. The residual heat should be enough.
💡 Pro Tips
- ✓Temper your egg-pecorino mixture with exactly 40ml of 160-180°F broth (not boiling) to prevent scrambling while creating a stable emulsion that coats at 140°F.technique160-180°F broth temperature
- ✓Toast your risotto rice for exactly 2-3 minutes until edges become translucent to activate surface starches, which increases creaminess by 30% compared to untoasted rice.timing2-3 minutes
- ✓Render guanciale at medium-low heat (275-300°F) to extract maximum fat while achieving crispy texture - higher temps create tough, chewy results.technique275-300°F
- ✓Keep your broth at exactly 185-190°F throughout cooking because cooler broth shocks the rice and stops starch release, while hotter broth overcooks the rice exterior.temperature185-190°F
- ✓Stir the final egg mixture into off-heat risotto for exactly 60-90 seconds - the residual heat at 140-150°F thickens eggs without scrambling.timing60-90 seconds