RomanItalian
Risotto Alla Carbonara
by Federico Fusca Chef · 332K subscribers on YouTube
A creamy risotto prepared carbonara-style, using egg yolks, pecorino romano, and crispy guanciale. The rice is toasted dry, then cooked with vegetable broth, and finished with a rich carbonara cream and crunchy guanciale.
- Difficulty
- medium
Ingredients
6 itemsMethod
- Separate the egg whites from the yolks.
- Prepare the carbonara cream using the yolks and grated pecorino romano.
- Toast the rice dry in a pan until lightly toasted.
- Cut the amatriciano guanciale into thin strips.
- Cook the guanciale strips gently until crispy and render the fat.
- Remove the crispy guanciale and set aside, keeping the rendered fat.
- Cook the toasted rice with vegetable broth until al dente.
- Once the rice is al dente, add the reserved guanciale fat and the carbonara cream, stirring vigorously to create a creamy emulsion.
- Serve the risotto with freshly cracked black pepper and the crispy guanciale on top.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
