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Carbonara Risotto
Creamy risotto inspired by carbonara — pancetta, egg yolk, and Pecorino. Stirring the egg yolks in only once the pan is off the heat turns them into a silky enrichment instead of scrambling them into curds against the hot rice.
Total time
35 min
Prep
5 min
Cook
30 min
Difficulty
easy
Cuisine
Italian
comfortpasta
Ingredients
2 cupsarborio rice
150gpancetta, diced
1shallot, minced
½ cupwhite wine
5 cupshot chicken stock
4egg yolks
1 cupPecorino Romano, grated
freshly cracked black pepper
butterto finish
Instructions
1
Render pancetta; sauté shallot.
2
Add rice; toast; add wine. Ladle in stock gradually, stirring.
3
Off heat, stir in egg yolks, Pecorino, and butter.
4
Season generously with black pepper.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
674
Protein
29g
Fat
36.3g
Carbs
40.2g
Fiber
0.7g
Sodium
2303mg
Reviews
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