Carbonara Risotto

An original recipe, a variant of the classic pasta with eggs and bacon: carbonara risotto!

4 AIA Extra Fresh Large Eggs

300 g of arborio rice

One shallot

100 g of bacon

White wine as needed

Pecorino as needed

Extra virgin olive oil as needed

One liter of broth

A knob of butter

Salt

Black pepper

Description

Yes, you read that right: this is the recipe for carbonara risotto!

If you want to try an original variant of the classic carbonara pasta recipe, then try this special risotto. You will have a really tasty first course, made with AIA Extra Fresh Large Eggs, bacon and pecorino cheese.

Here is the complete recipe to follow, with ingredients and procedure: in just 20 minutes you will bring to the table a truly original version of the traditional carbonara.

Procedure

Chop the shallot and brown it in a pot with a couple of tablespoons of extra virgin olive oil. Add the rice and lightly toast it.

Deglaze the rice with the white wine, then pour a ladle of broth and continue cooking the risotto as usual, adding the broth little by little.

While the rice is cooking, pour a little extra virgin olive oil into a saucepan and brown the bacon: when the fat has melted and the meat is crispy, turn off and set aside.

Now take care of the eggs: mix in a bowl 3 yolks and one whole egg with the grated pecorino cheese (about two tablespoons will suffice), salt and pepper. Add a tablespoon of cold water and beat with a whisk until you get a cream.

As soon as the rice is cooked, turn off and remove from the heat: add the knob of butter and some grated pecorino cheese, stir well, then finally add the egg cream and mix everything quickly, without letting the eggs set; give the final touch with the crispy bacon and serve immediately!

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