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Have you ever thought about preparing carbonara risotto? Photo and video recipe with all the steps

Risotto alla Carbonara

Carbonara risotto combines two classics of the kitchen, the Roman recipe par excellence and rice. The result is truly amazing!

Pasta alla carbonara is a cornerstone of Italian cuisine as well as one of the most controversial recipes of all. Its ingredients , few and well codified, can however become the protagonists of another first course and thus give life to risotto alla carbonara. It's an unusual combination , it's true, above all because of the addition of the yolks, but we can guarantee you that it will pass the taste test.

Preparing carbonara rice is quite simple and to do so, just follow the usual rules for a perfect risotto . So you won't have to be too shocked to see onion appearing among the ingredients: very little is enough to make the sauté and give flavor to the dish. For the rest, get your bacon, pecorino, pepper and egg yolks and follow the photo steps or the video recipe .

Risotto alla Carbonara
Risotto alla Carbonara

How to prepare the carbonara risotto recipe

Chop the onion and brown it in a pan

1. First, finely chop the onion and brown it in a pan with the oil and a pinch of salt .

Add rice and toast it

2. Once tender and transparent, add the rice and toast it.

Deglaze with white wine then add broth and cook the rice

3. Deglaze with the white wine and when you no longer smell the alcohol rising from the pan, start adding the boiling broth , little by little, so that the rice is always covered by a thin layer (it is not necessary to use it all for cooking). Cook it according to the times indicated on the package, usually 16-18 minutes.

Cut the guanciale and brown it

4. In the meantime, cut the bacon into chunks and brown it in a separate pan without adding any other fat.

Beat egg yolks with pepper and a little salt

5. In a bowl, beat the egg yolks with a grind of black pepper .

Combine the egg yolks and pecorino with the risotto

6. Once the risotto is ready, take it off the heat and add the egg yolks and grated pecorino .

Add the guanciale and stir in the risotto

7. Incorporate half of the guanciale and distribute among the plates.

Serve and add pepper with the remaining guanciale

8. Complete with the remaining browned bacon and a grind of black pepper.

This risotto is truly incredible, creamy and tasty as only a Roman dish can be. Try it and you won't find big differences with the classic carbonara pasta .

Read also
Ravioli carbonara, a delicious reinterpretation


Like all risotto recipes, also in this case we advise you to consume it as soon as it is made . However, if there is any leftover, heat it in a pan before consuming it.

Riproduzione riservata © - WT