Carbonara Risotto

Name: Carbonara Risotto
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups arborio rice; 150g pancetta, diced; 1 shallot, minced; ½ cup white wine; 5 cups hot chicken stock; 4 egg yolks; 1 cup Pecorino Romano, grated; freshly cracked black pepper; butter to finish

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

Render pancetta; sauté shallot.

Add rice; toast; add wine. Ladle in stock gradually, stirring.

Off heat, stir in egg yolks, Pecorino, and butter.

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

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