Carbonara Risotto

History & Background

Carbonara was born in Rome in the postwar years (1940s–50s), from the encounter of Roman cooking with American military influences (powdered egg and bacon). The risotto version is a modern interpretation requiring careful egg handling.

Ingredients for 4

• 320g Carnaroli rice
• 200g cubed guanciale from Amatrice
• 4 egg yolks
• 100g grated Pecorino Romano DOP
• Black peppercorns
• ½ glass white wine
• 1L light vegetable broth
• 1 shallot
• Moderate salt

Method

1. Render the guanciale over medium heat until crisp; reserve 1/3 and keep the fat.
2. Sweat the shallot in the guanciale fat.
3. Toast the rice and deglaze with wine.
4. Add hot broth for 16 minutes.
5. In a bowl, whisk yolks with pecorino and cracked pepper.
6. Turn off the heat and wait 30 seconds (it should be hot, not boiling).
7. Pour the yolk mixture in while stirring energetically for creaminess without scrambling.
8. Fold in the crisp guanciale and serve with pepper and pecorino.

Wine pairing

Frascati Superiore DOCG or light Cesanese del Piglio.

Common mistakes

• Adding yolks over heat: they scramble — goodbye creaminess.
• Using pancetta instead of guanciale: an unforgivable Roman error.
• Grinding the pepper finely: should be coarsely cracked in a mortar.