RomanItalian

Risotto alla Carbonara

by francesco aquila masterchef10 · 21.4K subscribers on YouTube

There are dishes born to amaze… and others that taste like home at first bite. This Carnaroli Risotto alla Carbonara manages to do both. Slowly toasted Carnaroli, mantecato with pecorino romano, egg yolks and a generous grind of black pepper. Then the guanciale: super crispy on the outside but still soft and juicy inside, to give that flavor boost that a carbonara can never miss. And to close the dish, the real twist: the marinated egg yolk.

Difficulty: medium

Ingredients

1 item

[object Object]use both the meat and the rind; the rind is for the broth

Method

Cut off the rind and the peppery part of the guanciale. Add the guanciale to the pan off the heat and let it render slowly.
In a bowl, mix pecorino romano cheese and egg yolks; set aside.
Remove the rendered guanciale from the pan. Add the carnaroli rice and toast it directly in the guanciale fat.
Once the rice is toasted, deglaze with white wine.
When the alcohol has evaporated, add the broth (made with celery, carrot, onion and guanciale rind).
Add a generous grind of black pepper. Add part of the reserved guanciale now and reserve the rest for the end.
Off the heat, add the egg yolk and pecorino mixture and stir vigorously to mantecare (creamy finish).
Plate: serve the risotto topped with crispy guanciale.