RomanItalian
Carbonara Risotto
by Casa Pappagallo · 705K subscribers on YouTube
Carbonara risotto is a delicious twist on the classic recipe. Surprising and quick to make.
- Servings
- 3
- Difficulty
- medium
Ingredients
8 items- GuancialeCut into small pieces
- Olive OilA very small amount
- Risotto RiceCarnaroli or arborio recommended
- Acqua BollenteAs needed for risotto cooking
- Pecorino RomanoGrated, to taste
- 3 pcsEgg YolksFor 2-2.5 servings; about 1 yolk per person
- Black PepperTo taste, freshly ground
- SaltA pinch, to taste
Method
- Cut the guanciale into small pieces.
- Heat a pan with very little oil.
- Add the guanciale and cook until translucent, then crispy.
- Remove the guanciale, reserving the rendered fat.
- In the same fat, toast the rice for about two minutes.
- Cook the rice like a risotto, adding boiling water little by little.
- Meanwhile, prepare the egg mixture: mix the egg yolks with pecorino cheese and pepper.
- When the rice is al dente, turn off the heat.
- Add the egg mixture to the rice off the heat, stirring quickly to emulsify.
- Stir in the crispy guanciale and a little of the reserved fat.
- Serve with black pepper on top.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
