Risotto alla carbonara

Method7 steps · about 30 min

1. 1

   Step 1: Heat the prepared vegetable broth (1 l) and keep it hot. Mix the pasteurized egg yolks (8), grated Pecorino and black pepper (to taste) in a heatproof bowl.

   Uses 8 pasteurized egg yolks · 100 g Pecorino Romano PDO · 1 l vegetable broth · Black pepper to taste

2. 2

   Step 2: Set the bowl of prepared yolk and cheese mixture over a saucepan of gently simmering water. Stir over medium-low heat until creamy, then set aside.

   Uses separate water for gentle bain-marie · eight pasteurized yolks 100 g grated Pecorino pepper mixed

3. 3

   Step 3: Remove the guanciale (250 g) rind, cut into slices and then strips and put in a preheated pan.

   Uses 250 g guanciale (cured pork jowl)

4. 4

   Step 4: Render the prepared guanciale over low heat for about 10 minutes until crisp and golden. Transfer to paper towels. Meanwhile, dry-toast the Carnaroli rice (320 g) in a saucepan, stirring frequently.

   Render guanciale until crisp · 10 minUses 320 g Carnaroli rice · 250 g cured guanciale rind removed and cut strips

5. 5

   Step 5: Deglaze the prepared toasted rice with the white wine (50 g) and let it evaporate. Add the hot broth a ladle at a time, allowing each addition to absorb before adding more. At about three-quarters of the rice package cooking time, turn off the heat, cover and rest for 3 minutes.

   Rest risotto · 3 minUses 50 g white wine · 320 g rice toasted dry stirring frequently · part of 1 L broth added in ladles as absorbed

6. 6

   Step 6: Check the rested rice is tender; if still firm, finish cooking with a little remaining hot broth before adding the cream. Off the heat, stir in the prepared creamy yolk and Pecorino sauce, then half the prepared crisp guanciale.

   Uses rice cooked with wine/broth aboutthree-quarter package duration then rested 3 minutes and checked tender · same yolk cheese mixture stirred medium-low over gentle water bath until creamy · half cooked guanciale from 250 g total, rendered 10 minutes drained · remaining broth from 1 L total for final doneness as needed

7. 7

   Step 7: Plate the finished carbonara risotto and garnish with the remaining prepared crisp guanciale and marjoram (to taste) leaves. Serve immediately.

   Uses Marjoram to taste · tender rice mixed with prepared egg cream and half crispy guanciale · remaining half cooked guanciale from same 250 g total for garnish