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Risotto Carbonara

Name: Risotto Carbonara
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6 servings
Ingredients: 500 g Carnaroli rice; 750 g Guanciale; 2 Shallots; 60 g Butter; 150 ml Dry white wine; 2 - 2.5 litres Hot chicken stock; 7 Egg yolks; 130 g Pecorino romano; 1 tbsp Black peppercorns; Salt

A proper mash-up of two Roman classics. Creamy carnaroli rice cooked slowly with stock and plenty of black pepper, then finished like a traditional carbonara with egg yolks and pecorino. Finally, it’s topped with generous chunks of crispy guanciale for that salty, rich finish.

Prep

10m

Cook

18m

Total

28m

Risotto Carbonara

A proper mash-up of two Roman classics. Creamy carnaroli rice cooked slowly with stock and plenty of black pepper, then finished like a traditional carbonara with egg yolks and pecorino. Finally, it’s topped with generous chunks of crispy guanciale for that salty, rich finish.

Prep

10m

Cook

18m

Total

28m

Ingredients

Method

Turn cooking mode on

Step 1

Put the guanciale into a large, deep frying pan and bring it up to a medium heat. Let the fat render slowly and the guanciale turn golden and crisp.

For

6

M

I

500

g

Carnaroli rice

750

g

Guanciale, cut into 1cm chunks

2

Shallots, very finely diced

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Risotto Carbonara

A proper mash-up of two Roman classics. Creamy carnaroli rice cooked slowly with stock and plenty of black pepper, then finished like a traditional carbonara with egg yolks and pecorino. Finally, it’s topped with generous chunks of crispy guanciale for that salty, rich finish.

Risotto Carbonara

A proper mash-up of two Roman classics. Creamy carnaroli rice cooked slowly with stock and plenty of black pepper, then finished like a traditional carbonara with egg yolks and pecorino. Finally, it’s topped with generous chunks of crispy guanciale for that salty, rich finish.

Your private notes

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