Risotto alla Carbonara

Istruzioni

1. 1

   In a large pan, cook the pancetta over medium heat until it becomes crispy. Remove the pancetta and set it aside, leaving the rendered fat in the pan.

2. 2

   In a separate pot, heat the chicken broth and keep it warm over low heat.

3. 3

   Add the Arborio rice to the pan with the pancetta fat and toast it for about 2-3 minutes, stirring constantly.

4. 4

   Begin adding the warm chicken broth to the rice, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle of broth. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.

5. 5

   While the rice is cooking, whisk together the eggs and grated Parmigiano-Reggiano in a bowl.

6. 6

   Once the rice is cooked, remove the pan from the heat and quickly stir in the egg and cheese mixture. The residual heat from the rice will cook the eggs and create a creamy sauce.

7. 7

   Stir in the cooked pancetta and season with salt and black pepper to taste.

8. 8

   Serve the Risotto alla Carbonara immediately, garnished with additional grated Parmigiano-Reggiano if desired.