Risotto alla Carbonara

Istruzioni

1. 1

   In a large pan, cook the guanciale over medium heat until it becomes crispy. Remove the guanciale and set 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 guanciale fat and toast it for about 2 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. 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 Pecorino Romano cheese in a bowl until well combined.

6. 6

   Once the rice is cooked, remove the pan from the heat and quickly stir in the egg and cheese mixture, ensuring the residual heat cooks the eggs without scrambling them. Stir until the mixture is creamy and well incorporated.

7. 7

   Add the crispy guanciale back to the pan and mix well.

8. 8

   Season with salt and black pepper to taste.

9. 9

   Serve immediately, garnished with additional Pecorino Romano cheese and black pepper if desired.