Carbonara risotto

The Recipe:

Spaghetti alla carbonara represents a classic of the Italian culinary tradition. The risotto version is certainly less common but just as good. It makes an ideal first course for a Sunday lunch or family dinner. Don’t be daunted by the idea of making a risotto with a sauce originally created for pasta: risotto alla carbonara has already been tried and tested and the result is fully guaranteed.    

Before making your risotto alla carbonara get organized by setting out all the necessary ingredients on the worktop beforehand: in this way, it will be quick and easy to prepare. So, beat the egg yolks with the parmesan cheese in a bowl until they are thoroughly blended. Now, add the cream and mix well until smooth with a liquid consistency. This cream will then be cooked using the bain-marie method with the broth you have prepared for cooking the risotto. 

On the side, fry the pancetta in a pan with a drizzle of oil. When nice and crisp, remove the pancetta leaving its cooking fat in the pan. At this point, add the rice and toast it (2). Pour in the wine and let it evaporate on a fairly high heat; when the wine has evaporated, lower the heat and continue to prepare the risotto. 

The risotto will now be cooked in the traditional manner, by gradually adding the broth and stirring it constantly (3). Once the rice is cooked, you may add salt and pepper to taste, following by the creamy egg mixture (4). If it is too thick, add a little stock. Now give your risotto an extra touch of creaminess by adding a dash of cream, followed by the pancetta. It is now ready to be served up.